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Cinnamon Mocha Cake with Mocha Glaze by Rod Smith (Denver Bronco)

CINNAMON MOCHA CAKE WITH MOCHA GLAZE

by Rod Smith (Denver Bronco )

Here is  the recipe that I found out in the internet of the Cinnamon Mocha with our  Organo Gold Coffee Mocha Coffee.
To make your very own mocha cake, follow  the recipe below. CINNAMON MOCHA CAKE WITH MOCHA GLAZE 2 cups flour 2/3  cups cocoa powder 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp.  salt 1 1/2 tsp. cinnamon 2 cups brown sugar 4 eggs 1 cup water 1  cup canola oil 2 tsp. vanilla 1 cup semi-sweet chocolate chips  (melted) 1 packet of Organo Gold Mocha powdered sugar.

preheat oven to  375

Grease a 10 inch bundt pan

Melt chocolate chips and mix in mocha  packet (or espresso) Stir and set aside

In small bowl, sift together flour,  cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside

Beat  sugar and eggs until well combined. Beat in water. oil and vanilla until mix is  smooth.

Mix flour combo into wet ingredients and stir until well combined.  Fold in melted chocolate

Pour into prepared pan and place pan on baking sheet  in the oven. Bake for 45 minutes. Take out, gently take spatula around cake to  loosen. Let cool.

Flip over onto serving platter, drizzle with glaze. Let set  up. 20-30 minutes. Cut, serve and enjoy!

GLAZE

2 cups powdered sugar

2  tbls. Organo Gold Mocha ( 1 1/2 tbls. if you use instant coffee or  espresso)

1/4 cup warm water

dissolve mocha in warm water,  stir.

Combine mocha mixture with powdered sugar and stir until smooth

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