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new twists on classic favorites.

all that almond mocha cake

Recipe details:

all that almond mocha cake

what you need

  • Baking spray
  • All-purpose flour
  • 1 2/3 cups (1/2 15 ounce box or 7.5 ounce) Betty Crocker Hershey’s Chocolate Cupcake Mix
  • 1/3 cup room temperature Starbucks House Blend coffee
  • 6 tablespoons vegetable oil, divided
  • 4 eggs, divided
  • 1/2 15 ounce Betty Crocker Yellow cake mix (1 2/3 cups)
  • 1/2 cup water
  • 1/2 cup slivered almonds, finely ground
  • 1 teaspoon almond extract
  • Confectioners' sugar
  • 3 tablespoons lightly toasted sliced almonds

here's how

  1. Preheat oven to 350°F. Generously spray a 10-inch bundt pan with baking spray.
  2. In large bowl, combine chocolate cupcake mix with the coffee, 3 tablespoons of oil and 1 egg until moistened, then mix for 2 minutes. Pour into the pan.
  3. Squeeze the chocolate filling packet from the box into a circle in the middle of the cake, avoiding the sides. Set aside.
  4. Combine the yellow cake mix with the water, 2 eggs, 3 tablespoons of the oil, ground almonds and almond extract until moistened, then mix for 2 minutes. Pour over the chocolate mixture.
  5. Bake 38 to 43 minutes or until a wooden toothpick inserted in the center comes out clean.
  6. Cool 10 minutes on a rack. Carefully remove the sides, bottom and let cool completely. Dust with confectioners and top with almonds. Serve with Reddi-wip.