VISIT US ON FACEBOOK.
Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
CAKE:
- Crisco Original No-Stick Cooking Spray
- 4 (1-ounce) squares unsweetened baking chocolate
- 3 tablespoons butter
- 1 cup hot brewed Folgers Classic Roast® Coffee
- 2/3 cup Hungry Jack Instant Mashed Potato Flakes
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper (optional)
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 1/2 cup Pillsbury BEST® All Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Powdered sugar
SPICED WHIPPED CREAM:
- 1/2 pint whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
1. HEAT oven to 350°F. Line bottom of a 9-inch springform pan with
parchment paper. Coat paper with no-stick cooking spray. Place chocolate
and butter in medium microwave-safe bowl. Microwave on HIGH power 45 to
60 seconds or until chocolate is melted and smooth when stirred.
2.
COMBINE coffee, potato flakes, cinnamon and cayenne in large mixing
bowl, stirring until moistened. Blend in sugar and vanilla. Blend in
chocolate mixture and egg yolks. Stir together flour, baking powder and
salt. Gradually blend into chocolate mixture.
3. BEAT egg whites on
medium speed of electric mixer until stiff. Add to chocolate mixture and
blend on low speed until completely blended, scraping sides and bottom
of bowl frequently. Pour batter into prepared pan. Bake 55 to 60 minutes
or until set in center. Cool completely in pan on wire rack. Remove
from pan. Sprinkle liberally with powdered sugar.
4. COMBINE whipping
cream, powdered sugar, cinnamon and vanilla in medium mixing bowl. Beat
on medium speed of electric mixer until stiff. Serve with cake.
©/® The J.M. Smucker Company. Folgers Classic Roast is a trademark of
The Folgers Coffee Company. Pillsbury BEST is a trademark of The
Pillsbury Company, LLC, used under license.
All materials courtesy of: Hungry Jack