Chocolate Cappuccino Cake – a delicious recipe with Paper, chocolate cake, instant coffee, water, ready, semi-sweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
PREHEAT oven to 350u00b0F. Line a 13- x 9- x 2-inch baking pan with Reynolds Parchment Paper; set aside. Prepare cake mix following package directions, adding 2 tablespoons instant coffee before mixing. Spoon cake batter into parchment paper-lined baking pan.
2
BAKE 29 to 34 minutes or until wooden pick inserted in center comes out clean. Cool. Invert cake onto a platter; remove parchment paper.
3
DISSOLVE remaining instant coffee in hot water. Stir frosting into coffee mixture until smooth. Frost cake. Microwave chocolate chips and oil on HIGH power in a small microwave-safe dish, 1 to 1 1/2 minutes, stirring once, until chocolate is melted. Drizzle melted chocolate over frosted cake. Let stand until chocolate sets. Cut into 12 squares. Garnish with fresh raspberries, if desired.
497
kcal
Calories
33
g
Fat
44
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Reynolds(R) Parchment Paper, 1 package (about 18 oz.) chocolate cake mix, 1/4 cup instant coffee, divided, 2 teaspoons hot water, and more.
Yes, Chocolate Cappuccino Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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