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Devil's Food Cake with Mocha Icing

Devil's Food Cake with Mocha Icing
Makes:
12
Prep Time:
20
minutes
Total Time:
75
minutes
based on
5 reviews
This moist, dark chocolate Devil's Food Cake with Mocha Icing is a perfect treat for all occasions.

In this recipe:



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Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, divided
  • 1 cup mayonnaise
  • 1 teaspoon vanilla extract
  • 1 cup warm water
  • 2 teaspoons baking soda
  • 1 pound powdered sugar
  • 1/2 cup (1 stick) margarine, softened
  • 3 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules, dissolved in 1/4 cup water

Directions:

PREHEAT oven to 350° F. Lightly grease 13x9-inch baking pan; dust with cocoa.

COMBINE flour, granulated sugar and 1/3 cup cocoa in large mixer bowl. Stir in mayonnaise and vanilla extract; beat for 2 minutes. Combine warm water and baking soda in small bowl; stir until dissolved. Add to flour mixture slowly; stir until well blended. Spread into prepared pan.

BAKE for 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

WHISK together powdered sugar, remaining 2/3 cup cocoa and margarine. Add up to 3 tablespoons coffee until frosting is smooth and thick. Frost cake.


Reviews:

Review This Recipe
  •  Star(s)

    Mixed Review

    Marjory Fellows from Holderness, NH

    The Mocha frosting is fantastic. Very easy to make. Everyone was crazy about it. The next time I will use a little less coffee. The cake was dry.

  •  Star(s)

    Outstanding

    Pamela Sorensen from Bellingham, WA

    This cake was very rich and dense with a wonderful texture. This is a chocolate lover's dream. The flavor is intense. My hubbie and I agree it is the best.

  •  Star(s)

    Perfect

    Carol Blanchette from LANCASTER, NH

    This is the best Devils food cake that I have had since I was a little girl. Two thumbs up..

  •  Star(s)

    Devil's Food Cake with Mocha Icing

    Cyndy B Wilber from Ravena, NY

    I will try this recipe using less baking soda, or switching to baking powder entirely. The baking soda "taste" seemed over-powering. Otherwise it was a good recipe.

  •  Star(s)

    Geat Cake Worth Making

    Daina Doucet from Hamilton, Ontario

    This is a great chocolate cake, very moist, and always gets rave reviews. One adjustment -- the recipe calls for two teaspoons of baking soda. I recommend changing that to one teaspoon of baking soda and one teaspoon of baking powder. The flavour of the baking soda is too prominent with two teaspoons.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 610
  • Calories from Fat: 220
  • Total Fat: 25g (38% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 15mg (4% of DV)
  • Sodium: 420mg (17% of DV)
  • Carbohydrates: 90g (30% of DV)
  • Dietary Fiber: 6g (25% of DV)
  • Sugars: 60g
  • Protein: 8g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Devil's Food Cake with Mocha Icing

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, divided
  • 1 cup mayonnaise
  • 1 teaspoon vanilla extract
  • 1 cup warm water
  • 2 teaspoons baking soda
  • 1 pound powdered sugar
  • 1/2 cup (1 stick) margarine, softened
  • 3 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules, dissolved in 1/4 cup water

 

Directions

PREHEAT oven to 350° F. Lightly grease 13x9-inch baking pan; dust with cocoa.

COMBINE flour, granulated sugar and 1/3 cup cocoa in large mixer bowl. Stir in mayonnaise and vanilla extract; beat for 2 minutes. Combine warm water and baking soda in small bowl; stir until dissolved. Add to flour mixture slowly; stir until well blended. Spread into prepared pan.

BAKE for 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

WHISK together powdered sugar, remaining 2/3 cup cocoa and margarine. Add up to 3 tablespoons coffee until frosting is smooth and thick. Frost cake.

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