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Mocha Chocolate Jimmy Cake

Mocha Chocolate Jimmy Cake

jgelder

"This is a cake my mom used to make for my birthday and whenever I would ask her to make it."
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Ingredients

2 h servings 549 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 70.4g
  • 23%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
  2. Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  3. Beat 2 cups confectioners' sugar and 1 cup butter together in a bowl until creamy; add egg yolks, 1 at a time, until fully incorporated.
  4. Mix flour and baking powder together in a bowl. Stir flour mixture into creamed butter mixture, alternating with cooled coffee until just mixed; mix in sprinkles. Fold egg whites into batter. Pour batter into the prepared pan.
  5. Bake in the preheated oven until edges of cake pull away from sides and a toothpick inserted in the center comes out clean, about 1 hour. Cool cake in pan for 1/2 hour before turning onto a serving plate.
  6. Beat 2 cups confectioners' sugar, 1/2 cup butter, and cocoa powder together in a bowl until smooth; beat in hot coffee and vanilla extract until frosting is creamy. Spread frosting onto cooled cake.

Footnotes

  • Cook's Note:
  • Can also be baked in two 1-pound bread pans lined with waxed paper.
  • Use real chocolate sprinkles versus artificially-flavored because they can turn the cake orange.

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Reviews

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I love it it was so yummy my family ate it right up.

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