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Desserts

Mocha Spice Cake

photo by:kraft
Coffee, chocolate and cinnamon flavor this luscious cake, while sour cream adds moistness.
time
prep:
20 min
total:
1 hr 5 min
servings
total:
16 servings, 1 square each
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What You Need

1
container  (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  cooled brewed strong MAXWELL HOUSE Coffee
1/2
tsp.  vanilla
1/2
cup  (1 stick) butter or margarine
2
oz.  BAKER'S Unsweetened Chocolate
1-1/2
cups  granulated sugar
2
 eggs
1-1/2
cups  flour, divided
1
tsp.  baking soda
1
tsp.  ground cinnamon
1/2
tsp.  CALUMET Baking Powder
1/2
tsp.  salt

Make It

PREHEAT oven to 325°F. Mix sour cream, coffee and vanilla until well blended; set aside. Place butter and chocolate in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/2 cup of the flour, the baking soda, cinnamon, baking powder and salt; mix well. Add remaining 1 cup flour alternately with the sour cream mixture, beating well after each addition.

POUR into greased and floured 13x9-inch baking pan.

BAKE 45 min. or until toothpick inserted in center comes out clean. Cool completely. Cut into 16 squares to serve.

Kraft Kitchens Tips

Size-Wise
You'll know it is a special occasion when the aroma from this special treat fills the house.
High Altitude Directions
Prepare as directed, using 1-3/4 cups flour, 3/4 tsp. baking soda, 1-1/4 cups sugar and 1 additional Tbsp. water or brewed coffee. Bake at 375°F for 25 to 30 min. or until wooden toothpick inserted in center comes out clean.
Use Your Stove
Melt chocolate and butter in heavy 3-qt. saucepan on very low heat, stirring constantly. Remove from heat. Continue as directed.
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