Ingredients for Moka Cakes 1968 Canadian
- 2 large eggs
- Granulated Sugar
- Water
- Maple Flavoring
- All Purpose Flour
- 1 ½ teaspoons baking powder
- Salt
- Cornstarch
- Milk
- Carnation Evaporated Milk
- 2 cups (4 sticks) softened butter
- Vanilla
- 1 cup sweetened shredded coconut
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How to Make Moka Cakes 1968 Canadian
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 ¾ cups of granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, and ½ teaspoon of baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup of strong brewed coffee (cooled).
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting, beat together ½ cup (1 stick) of softened butter, 3 cups of powdered sugar, ¼ cup of unsweetened cocoa powder, ½ cup of strong brewed coffee (cooled), and 1 teaspoon of vanilla extract until smooth and creamy.
- Frost the cooled cake and sprinkle generously with sweetened shredded coconut.
- Cut into small bars and enjoy! The frosting and coconut make them extra delightful.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
7g
Carbs
2g
