Diana's Desserts - www.dianasdesserts.com

Mocha Spice Cake

Servings: 12-16
1 container (8 ounces) sour cream
1/2 cup cooled freshly brewed coffee or espresso
1/2 teaspoon vanilla extract
2 squares unsweetened chocolate, optional
1/2 cup (1 stick) butter or margarine
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups flour, divided
1 teaspoon each baking soda and ground cinnamon
1/2 teaspoon each baking powder and salt

Preheat oven to 325°F.

Mix sour cream, coffee and vanilla in small bowl.

Microwave chocolate and butter in large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Beat in eggs, 1 at a time, with electric mixer on low speed. Beat in 1/2 cup of the flour, baking soda, cinnamon, baking powder and salt. Add remaining flour alternately with sour cream mixture, beating thoroughly after each addition. Pour into greased and floured 9-cup fluted tube pan.

Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

Note: Cake can also be baked in greased and floured 13x9-inch baking pan for 45 minutes or until toothpick inserted in center comes out clean.

Source: DianasDesserts.com
Date: August 3, 2002