Glazed Mocha Cake Ring

Yield:

48 servings or 4 cakes, 12 servings (1/12 cake/260 g) each

Ingredients

Ingredients	Weights	Measures
Mocha Cake Ring
white cake mix	5 lb. [2.2 kg] 20 oz. [565 g]	1 gal. + 1 cup [4.25 L] 1 qt. + 1/4 cup [1 L]
brewed double-strength Dark Roast Gevalia Kaffe, chilled	56 fl oz [1.6 kg] 14 fl oz [400 g]	1-3/4 qt. [1.75 L] 1-3/4 cups [425 mL]
miniature semi-sweet chocolate chips, divided	1 lb. + 5 oz. [565 g] 5-1/4 oz. [150 g]	1 qt. [1 L] 1 cup [250 mL]
Glaze
sifted powdered sugar	2 lb. + 2 oz. [1 kg] 8-1/2 oz. [285 g]	1-3/4 qt. [1.75 L] 1-3/4 cups [500 mL]
hot water	5 fl oz [140 g] -	2/3 cup [150 mL] 2-1/2 Tbsp. [37 mL]
vanilla	- -	2 tsp. [10 mL] 1/2 tsp. [2 mL]
miniature semi-sweet chocolate chips	8 oz. [225 g] 2 oz. [60 mL]	1 cup [250 mL] 1/4 cup [60 mL]

Directions

MOCHA Cake Ring: Prepare cake batter as directed on package, substituting coffee for the water. Stir in chocolate chips. Pour about 5 cups (1.25 L) batter into each of 4 greased and floured 10-inch fluted tube pans (or into 1 pan for trial recipe).

BAKE in 300ºF convection oven 32 min. or until toothpick inserted near centres comes out clean. Cool 10 min. Loosen cakes from sides of pans with knife or metal spatula. Invert cakes onto wire racks; remove pans. Cool cakes completely.

GLAZE:
WHISK powdered sugar, water and vanilla until well blended; let stand until of good, thick glazing consistency. Spoon about 2/3 cup (150 mL) over top of each cake, letting glaze drip down sides. Sprinkle chocolate chips over glaze. Let stand until glaze is firm.

Kraft Kitchens Tips

Special Extra

Serve topped with whipped cream and chocolate-covered coffee beans.

Holiday Idea

After glazing cakes, sprinkle with coarse sugar in colors to complement the holiday at hand.

K:58534v11:120113

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