#3696 - Mocha Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
1 TBSP instant coffee (dissolved in 1 TBSP boiling water)
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup Hershey's cocoa
2 cups M&M's candies

In a mixer add butter, brown sugar and white sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and instant coffee mixture--beat. Add cocoa--beat. Slowly add flour--beat. Remove bowl from mixer--add M&M's--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 9-10 minutes. Cool slightly, then place on paper towels to cool.

#3230 - Magic Cake

(by Shirley McNevich)

1 3/4 cups flour
2 cups white sugar
3/4 cup Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup buttermilk
2 tsp. instant coffee mixed into 1 cup boiling water
1/2 cup canola oil
2 tsp. vanilla

In a bowl add flour, white sugar, cocoa, baking soda, baking powder and salt--stir to mix. In a mixer add eggs and buttermilk--beat. Add coffee mixture slowly--beat. Add canola oil and vanilla--beat. Slowly add flour mixture while beating--beat until mixed, then beat on medium speed for 2 minutes (batter will be runny). Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake 15 minutes, then loosen cake edges and invert on to a cake plate. Cool completely. Frost with vanilla, cream cheese, peanut butter or chocolate glaze.

#2844 - Coffee Brownie Bars

(by Shirley McNevich)

1/2 cup butter (melted)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 tsp. instant coffee dissolved in 1 TBSP warm water
2 eggs
1 cup Bisquick
1/2 cup Hershey's cocoa
2 tsp. vanilla
1 cup chopped nuts (optional)
Frosting: 3 TBSP softened Parkay margarine; 1 TBSP Hershey's cocoa; 2 tsp. instant coffee dissolved in 1 TBSP warm water; 1 1/2 cups Domino's powdered sugar; water if needed

In a mixer add melted butter, 2 tsp. instant coffee/warm water and eggs--beat. Add Bisquick, 1/2 cup cocoa and vanilla--beat. Add condensed milk--beat. Add chopped nuts--beat. Spread batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes. Cool completely. Frosting: in a saucepan over low heat add Parkay--melt. Add 1 TBSP cocoa--stir. Add 2 tsp. instant coffee/warm water--stir. Remove from heat--add powdered sugar--stir until spreadable. If too thick add a little water and stir again. Frost the cooled mixture. Cut into bars or squares.

#2828 - Mocha Chocolate Cake

(by Shirley McNevich)

2 cups white sugar
3/4 cup canola oil
2 eggs
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
3/4 cup Hershey's cocoa
3/4 cup milk
2 cups + 2 heaping TBSP flour
1 cup boiling water
3 tsp. instant coffee

In a mixer add white sugar, canola oil and eggs--beat. Add baking powder, baking soda and salt--beat. Add cocoa and milk--beat. Add flour--beat. Remove bowl from mixer. In a cup add the boiling water and instant coffee--stir until mixed. Add coffee mixture to batter--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2100 - Coffee Cheesecake Squares

(by Shirley McNevich)

Crust: 1 1/2 sticks softened butter; 1/2 cup Domino's powdered sugar; 1 1/2 cups flour
Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2/3 cup white sugar; 2 eggs; 1 TBSP instant coffee (powder--not mixed with water); 1 TBSP brewed black coffee; 1 tsp. vanilla

Grease a 9 x 13 glass baking dish with Pam. In a mixer add butter and powdered sugar--beat. Add flour--beat until mixed. Press the batter mixture into the bottom of the greased glass baking dish. Bake at 350 degrees for 15-20 minutes or until lightly browned--cool crust for 20 minutes. In a mixer add cream cheese--beat. Add white sugar and eggs--beat. Remove bowl from mixer--reserve 1 1/2 cups of the cream cheese batter. In a cup add brewed coffee and instant coffee powder--let it stand for 5 minutes, then stir it until instant coffee is dissolved. Add the coffee mixture to the reserved 1 1/2 cups cream cheese mixture--stir until blended. Add the vanilla to the plain cream cheese mixture--stir until mixed. Use a tablespoon to alternate plain cream cheese mixture and coffee cream cheese mixture all over the bottom of the warm crust. Use a tableknife to carefully marble the two cream cheese mixtures together. Bake at 350 degrees for 25-30 minutes or until set. Cool completely. Refrigerate overnight. Cut into squares.

#1929 - Mocha Pie

(by Shirley McNevich)

4oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1/4 cup Hershey's cocoa (optional)
1 TBSP instant coffee
1/3 cup milk
1 tsp. vanilla
1 - 12oz. Cool Whip (thawed)
1 - "extra serving" size ready-made graham cracker crust
Hershey's chocolate syrup (for drizzling)

In a mixer add cream cheese, white sugar and cocoa--beat. In a small bowl dissolve instant coffee into the milk--stir. Pour the milk mixture into the mixer--beat. Add vanilla--beat. Remove bowl from mixer--add Cool Whip--stir. Pour the mixture into the graham cracker crust. Freeze overnight. Remove from freezer 10 minutes before cutting. Drizzle chocolate syrup over each slice before serving.

#1559 - Fudge Nut Pie

(by Shirley McNevich)

1 unbaked 9" pie crust dough
6 TBSP butter
1/3 cup Hershey's cocoa
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup water
2 beaten eggs
2 to 3 TBSP instant coffee crystals
1 cup Nestle's semi-sweet chocolate bits
1/3 cup chopped pecans
2 tsp. vanilla

Grease a 9" pie plate, insert pie crust dough, spray the inside of the dough with Pam, and flute the edges. In a saucepan over low heat add butter and cocoa--stir and melt until smooth. Add Eagle brand milk, water, beaten eggs, instant coffee, chocolate bits--stir and cook until well blended and melted. Remove from heat--add pecans and vanilla--stir. Pour the whole mixture into the unbaked pie crust. Bake at 350 degrees for 45-50 minutes or until center is set.

#1507 - Coffee Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups crushed chocolate wafer cookies (like Nilla wafers only chocolate); 1/3 cup melted butter; 1/2 TBSP white sugar; extra crushed chocolate wafer cookies for topping

Batter: 2 squares Baker's sweet chocolate; 2 - 8oz. Philadelphia cream cheese (softened); 4 eggs; 3/4 cup white sugar; 2 tsp. instant coffee granules (3 tsp. if you want more coffee flavor); 1/4 tsp. salt

Butter the sides and bottom of a springform cheesecake pan. In a bowl add melted butter, crushed cookies and 1/2 TBSP white sugar--stir. Press the cookie mixture just on the bottom of the buttered cheesecake pan. Melt the Baker's chocolate according to box directions. In a mixer add softened cream cheese--beat. Add 3/4 cup white sugar--beat. Add eggs--beat. Add melted chocolate (when chocolate has cooled slightly)--beat. Add instant coffee and salt--beat until smooth. Pour the batter on top of the cookie crust. Bake at 350 degrees for 40 minutes or until center of cheesecake is almost set. Cool completely. Sprinkle more crushed chocolate wafer cookies on top of the cheesecake if you wish. Refrigerate overnight.

#1239 - Moist Coffee Chocolate Cake

(by Donna [Miller] Unger - friend)

3 cups flour
2 cups white sugar
6 TBSP Hershey's cocoa
2 tsp. baking soda
1 tsp. salt
12 TBSP canola oil
2 TBSP cider vinegar
2 tsp. vanilla
1 cup cold water
1 tsp. instant coffee
1 cup boiling water

In a large bowl add flour, white sugar, cocoa, baking soda and salt--stir. Add canola oil, cider vinegar, vanilla, and cold water--stir until mixed. Dilute the 1 tsp. instant coffee in the 1 cup boiling water--add to the batter and stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. When cooled, frost as desired.

#801 - Sour Cream Mocha Cake

(by Shirley McNevich)

3 cups flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup butter
1 cup white sugar
3 eggs
1 cup sour cream
Filling: 1 - 6oz. bag Nestle's semi-sweet chocolate bits, 1/2 cup Domino's dark brown sugar, 2 TBSP instant coffee
Glaze: 2 tsp. instant coffee, 3 TBSP boiling water, 1 3/4 cups Domino's powdered sugar

In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add the butter, white sugar--beat. Add eggs--beat. Add sour cream--beat. Slowly add flour mixture--beat and set aside. In a bowl add the chocolate bits, brown sugar and 2 TBSP instant coffee--stir well. Grease a bundt cake pan. Spoon 1/3 of the cake batter, then 1/2 of the filling mixture, then 1/3 of the cake batter, then the rest of the filling mixture, then remaining 1/3 batter into the bundt cake pan. Bake at 350 degrees for 1 hour to 1 hour 10 minutes (test with a toothpick at 1 hour). Cool completely, then flip it upside down on to a cake plate. Glaze: dissolve the 2 tsp. instant coffee into the 3 TBSP boiling water, then pour it in a bowl. Let it cool just a bit, then add the powdered sugar and stir. Drizzle the glaze over the cooled cake.