ompletely on wire racks.
Mocha Chocolate Cream Filling:
Whisk
ire rack.
For the mocha glaze, combine chocolate, butter and
repared crust.
Microwave chocolate squares in a medium bowl 1
ool completely.
Make the Mocha-Buttercream Frosting:
Dissolve instant
0 (1 1/4-inch) squares. Arrange on serving platter. Place
nd cool.
Frost with Mocha Frosting. Top with a walnut
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
Pumpkin Squares:
Preheat oven to 350
tandard and easy ice cream recipe and modified it to fit
hen cooled, frost with mocha frosting (recipe below).
Makes about 18
round 3-4 salted caramel mocha or hot chocolate beverages.
Take loaf angel food cake; rub off brown crust on cake.
Slice lengthwise in thirds, then in squares.
Chop peanuts in processor. Mix together sugar, oleo, coffee and vanilla.
Roll squares in sugar mixture, then in peanuts.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch pan.
In a large bowl, cream butter and sugar. Stir in cream cheese. Add eggs one at a time, then add the milk and mix until well blended. Sift together flour, baking powder, salt, cocoa and instant coffee powder. Stir in dry ingredients until smooth.
Spread evenly into prepared baking pan and bake in preheated oven for 25 to 30 minutes.
Melt chocolate chips in the microwave and spread over the top of the brownies. After the brownies are cool, cut into squares.
Mocha Frosting:
Dissolve instant coffee
f the bottom layer with Mocha Whipped Cream.
Place the
ire racks.
Melt 4 squares chocolate with milk and 2
an. Cool before cutting into squares. Frost with a glaze of
ire rack.
TO PREPARE MOCHA CREAM:
Combine water and
br>Serve with mocha sauce, if desired.
Mocha Sauce: In a
br>Meanwhile, to make the mocha ganache, bring cream to a