Preheat the oven to 350 degrees F. Coat a 12 cups Bundt pan with nonstick cooking spray.
Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract and chocolate extract in a mixing bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda and salt. Beat on medium speed for 2 minutes; the batter will be thin. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Nielsen-Massey’s Cherries Jubilee Sauce.
Serves 12-16.
Combine the cherries, brandy, brown sugar, chocolate extract and vanilla extract in a large sauté pan. Cook over medium heat for 8 to 10 minutes or until the sauce thickens. Serve over Vanilla-Mocha Café Cake.
Makes about 5 cups.
Preheat the oven to 180 degrees C. Coat a 2840 ml Bundt pan with nonstick cooking spray.
Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract and chocolate extract in a mixing bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda and salt. Beat on medium speed for 2 minutes; the batter will be thin. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Nielsen-Massey’s Cherries Jubilee Sauce.
Serves 12-16.
Combine the cherries, brandy, brown sugar, chocolate extract and vanilla extract in a large sauté pan. Cook over medium heat for 8 to 10 minutes or until the sauce thickens. Serve over Vanilla-Mocha Café Cake.
Makes about 5 cups.
Madagascar Bourbon Pure Vanilla Extract
Pure Chocolate Extract
Pure Coffee Extract
Tahitian Pure Vanilla Extract
