Wish Upon A Dish: Frappuccino Mocha Eggnog Bundt Cake

December 18, 2011

Frappuccino Mocha Eggnog Bundt Cake

I had my issues with sugar substitutes.

I decided it was time to find out why.

When I bake a cake or a batch of brownies with it, the end result ends in the round file (trashcan).

Sugar, it seems, is always listed with the "wet" ingredients. If you melt sugar you get a wet syrup, so therefore, when you take the sugar out of a recipe you must replace it with additional moisture or you get hockey pucks (and trust me, you do). Every recipe on the Splenda site will sub half the amount called for and leave real sugar in. I can see that, so I decided to give it a try.

I made a Frappuccino Mocha Eggnog Cake. I am determined to use up that gallon of eggnog I bought.

I think this cake will be requested many, many times. Easy to make (can be made with a spoon and a large bowl) bakes like a dream (and if you over bake, it still stays moist) and tastes truly amazing. The eggnog keeps it moist and tender. If you love coffee you will want to make this.

Frappuccino Mocha Eggnog Cake
makes one Bundt cake or two layers

* Bakers Joy for pan
* 1 3/4 cups all-purpose flour, plus more for pans
* 1 cup Coconut Palm Sugar
* 1 cup Splenda No Calorie
* 3/4 cups good cocoa powder (do not use processed)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 1 cup Eggnog
* 1/2 cup applesauce or vegetable oil
* 2 extra-large eggs or 1/2 cup Egg Beaters, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup freshly brewed hot coffee
* Frappuccino Icing, recipe follows

Preheat the oven to 350 degrees F. Spray 1 Bundt cake or two 8-inch x 2-inch round cake pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the eggnog, applesauce or oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 45 minutes for Bundt and 35-40 minutes for layers, until a cake tester comes out clean. Cool in the pan for 30 minutes, then turn out onto a cooling rack and cool completely.

Pour the icing over the top and let it roll down the sides. If making layers: Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Frappuccino Icing
* 2 cups powdered sugar
* 1 tablespoon freeze-dried coffee mixed with 1 tablespoon coffee liquor (like Kahlua)
* 1/4 cup cream

Warm coffee liquor in microwave and dissolve instant coffee. Add cream and then add that to sugar. If too thick add more cream.

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