CHOCOLATE MOCHA CREAM CAKE


2 cups All Purpose Flour

1 cup Granulated Sugar

1 cup Dark Brown Sugar, packed

3/4 cup Unsweetened Cocoa

1-1/2 teaspoons Baking Soda

1-1/2 teaspoons Baking Powder

1/2 teaspoon Salt

1 cup Reduced-Fat Mayonnaise

3 tablespoons Canola Oil

1 cup Hot, Strong Brewed Coffee

2 teaspoons Pure Vanilla Extract (not imitation)

1/3 cup Semi-Sweet Chocolate Morsels (I like the minis)


MOCHA CREAM


1/4 cup Boiling Water

1 tablespoon Instant Coffee Granules

1 (7 ounce) jar Marshmallow Creme

1 (8 ounce) container frozen Lite Cool Whip 

1/3 cup Hershey's Lite Syrup

Candy Bar pieces and shavings, optional


Preheat oven to 350 Degrees

To prepare cake, lightly spoon flour into dry measuring cups, level with a knife.  Combine flour and next 6 ingredients in a large bowl.  Add mayonnaise and oil, beat with a mixer at low speed until well blended.  Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.  Stir in chocolate, pour batter into a 9 X 13 baking pan that has been sprayed with Baker's Joy or greased and floured.  Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in center comes out clean.  Cool completely in pan on a wire rack.


To prepare Mocha Cream, combine water and coffee granules in a large bowl, stir until granules dissolve.  Add marshmallow creme, beat with a mixer at low speed until smooth.  Fold in whipped topping.  Spread mocha cream over top of cake. 


 Chill until ready to serve.  


When ready to serve, drizzle the chocolate syrup over the top of the cake and sprinkle broken pieces of a chocolate bar and chocolate shavings over the top.  Serves 16