Prep Time 15m
Cook Time 35m
Ready Time 120m
Yield 12 servings


Ingredients
  • Pillsbury™ Baking Spray with Flour
CAKE
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 cups sugar
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1 tbsp. plus 1 1/2 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup water
  • 3/4 cup plus 1 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 4 (1 oz.) squares unsweetened baking chocolate, melted
FROSTING
  • 1 (3 oz.) package cream cheese, softened
  • 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 2 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 2 1/4 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 (1 oz.) squares unsweetened baking chocolate, melted
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat a 13 x 9 x 2-inch baking pan with flour no-stick cooking spray.
  • Step 2Combine flour, sugar, coffee granules, cinnamon, baking powder, baking soda and salt. Add water, sour cream, shortening and vanilla. Beat at low speed 1 minute.
  • Step 3Add eggs and melted chocolate; beat at medium speed 2 minutes. Pour into prepared pan.
  • Step 4Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack.
FROSTING
  • Step 1Beat cream cheese and shortening at low speed until blended. Add powdered sugar, milk, coffee granules, cinnamon and vanilla. Beat until blended.
  • Step 2Add melted chocolate. Beat at high speed 2 minutes. Frost cake.
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