GEVALIA Chocolate Mocha Mini Cakes

• Cakes
• 1 qt. cake flour
• 3 cups unsweetened cocoa powder
• 2 Tbsp. baking soda
• 4 tsp. CALUMET Baking Powder
• 2 tsp. salt
• 1 qt. whole milk
• 1 qt. Brewed strong GEVALIA Kaffe
• 8 each eggs
• 2 cups oil
• 2 qt. granulated sugar
• Icing
• PHILADELPHIA Original Cream Cheese, softened
• 2/3 cup powdered sugar
• 10 squares BAKER'S Semi-Sweet Chocolate, finely chopped
• 1/2 cup hot brewed GEVALIA Kaffe
• 60 each GEVALIA Kaffe (whole beans)

1. Cakes: Sift together first 5 ingredients.
2. Combine milk and coffee.
3. Beat eggs, oil and granulated sugar in large bowl with mixer fitted with paddle attachment 5 min.
4. Add dry ingredients alternately with wet ingredients, starting with half dry, then half wet, beating after each addition just until blended; repeat with the remaining ingredients.
5. Spoon 3 oz.
6. batter into each of 60 mini cake forms, sprayed with pan-release, if needed (or into each of 30 mini cake forms for trial recipe).
7. Bake in 350 degrees F standard oven 20 min.
8. or until cakes spring back when touched lightly in centers.
9. Cool completely.
10. Unmold, if disposable cake molds are not used.
11. Icing: Beat cream cheese and powdered sugar in separate large bowl with mixer fitted with paddle attachment until well blended.
12. Place chocolate in bowl.
13. Add hot coffee; stir until chocolate is completely melted and mixture is well blended.
14. Add half the chocolate mixture to cream cheese mixture; mix well.
15. Add remaining chocolate mixture; fold in just until marbleized.
16. Spoon into piping bag fitted with plain tip.
17. Pipe 1 oz.
18. frosting into center of each cake, filling and topping with a dollop of icing.
19. Garnish with coffee beans.

cakes, cake flour, cocoa, baking soda, baking powder, salt, milk, kaffe, eggs, oil, granulated sugar, icing, philadelphia original cream cheese, powdered sugar, s, kaffe, gevalia kaffe

Taken from www.kraftrecipes.com/recipes/gevalia-chocolate-mocha-mini-cakes-136655.aspx (may not work)