Prep Time 45m
Cook Time 30m
Ready Time 180m
Yield 12 to 15 servings


Ingredients
  • Pillsbury™ Baking Spray with Flour
  • 2 3/4 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 2/3 cups sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/3 cups milk, divided
  • 2/3 cup Crisco® All-Vegetable Shortening
  • 3 large eggs
  • 2 teaspoons vanilla extract
COCOA MOCHA FROSTING
  • 3/4 cup Crisco® All-Vegetable Shortening
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 4 to 4 1/2 cups powdered sugar
  • 5 tbsps. strong brewed Folgers Classic Roast® Coffee, *
  • 1 cup raisins
  • 1/4 cup finely chopped pecans or almonds
  • 2 tablespoons Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat two round 9-inch cake pans with flour no-stick cooking spray.
  • Step 2Combine cake flour, sugar, baking powder and salt in large mixing bowl. Add 1 cup milk and shortening. Blend with electric mixer at low speed. Beat 2 minutes at medium speed. Add eggs, 1/3 cup milk and vanilla. Beat 2 minutes. Pour batter into prepared cake pans.
  • Step 3Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pans on racks. Remove from pans to cool completely.
  • Step 4Beat shortening, vanilla, salt and cocoa. Add powdered sugar and coffee alternately, beating until smooth.
  • Step 5Place 1 cake layer, rounded side down, on serving plate. Stir together 2/3 cup frosting with raisins, pecans and marmalade. Spread on top of layer. Top with second layer, rounded side up. Frost sides and top of cake with remaining frosting.
  • Tip*to make 1 cup strong brewed coffee: Measure 1/3 cup Folgers Classic Roast ground coffee and 1 1/3 cup cold water into a drip coffeemaker.
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