Glazed Mocha Cake Ring

Glazed Mocha Cake Ring
48 servings or 4 cakes, 12 servings each


Ingredients Weights Measures
Mocha Cake Ring
white cake mix 5 lb. 1 gal. + 1 cup
brewed double-strength Dark Roast GEVALIA Kaffe, chilled 56 fl oz 1-3/4 qt.
miniature semi-sweet chocolate chips, divided 1 lb. + 5 oz. 1 qt.
sifted powdered sugar 2 lb. + 2 oz. 1-3/4 qt.
hot water 5 fl oz 2/3 cup
vanilla - 2 tsp.
miniature semi-sweet chocolate chips 8 oz. 1 cup


MOCHA Cake Ring: Prepare cake batter as directed on package, substituting coffee for the water. Stir in chocolate chips. Pour about 1-1/4 qt. (5 cups) batter into each of 4 greased and floured 10-inch fluted tube pans (or into 1 pan for trial recipe).

BAKE in 300ºF convection oven 32 min. or until toothpick inserted near centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with knife or metal spatula. Invert cakes onto wire racks; remove pans. Cool cakes completely.

WHISK powdered sugar, water and vanilla until well blended; let stand until of desired glazing consistency. Spoon about 2/3 cup over top of each cake, letting glaze drip down sides. Sprinkle chocolate chips over glaze. Let stand until glaze is firm.

Kraft Kitchens Tips

Special Extra
Serve topped with whipped cream and chocolate-covered coffee beans.
Holiday Idea
After glazing cakes, sprinkle with coarse sugar in colors to complement the holiday at hand.
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