![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/06\/IMG_2393.jpg\" "\\"IMG_2393\\"")
<\/a><\/p>\nLayered Mocha Cake with Irish Cream Frosting<\/strong> The cake was made with store-bought white cake mix. I combined eggs and coffee flavored ice cream with the cake mix and baked it. The idea of adding ice cream came from a magazine page I’ve been keeping for a while. The magazine article says the idea originally came from “Cake Mix Doctor”, Anne Bryn. The following was modified from the magazine recipe (sorry I don’t remember which magazine this page came from). I used a 6-inch pan for this cake. This size was perfect for our household of two. <\/p>\n Layered Mocha Cake with Irish Cream Frosting:<\/p>\n Cake 1. Heat oven to 350F. Coat a 6-inch cake pan with butter. Dust with flour; shake out excess. Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n \u30e2\u30ab\u30b1\u30fc\u30ad\u3068\u30a2\u30a4\u30ea\u30c3\u30b7\u30e5\u30af\u30ea\u30fc\u30e0\u30d5\u30ed\u30b9\u30c6\u30a3\u30f3\u30b0<\/strong> \u5e02\u8ca9\u306e\u30b1\u30fc\u30ad\u30df\u30c3\u30af\u30b9\u3092\u4f7f\u3063\u3066\u4f5c\u3063\u305f\u30b1\u30fc\u30ad\u3002<\/p>\n \u30b1\u30fc\u30ad\u30df\u30c3\u30af\u30b9\u306b\u5375\u3068\u30b3\u30fc\u30d2\u30fc\u5473\u306e\u30a2\u30a4\u30b9\u30af\u30ea\u30fc\u30e0\u3092\u5165\u308c\u3066\u6df7\u305c\u3066\u713c\u3044\u305f\u30b9\u30dd\u30f3\u30b8\u3002<\/p>\n \u3057\u3063\u3068\u308a\u3068\u4ed5\u4e0a\u304c\u3063\u3066\u306a\u304b\u306a\u304b\u826f\u3044\u611f\u3058\u3002<\/p>\n \u30a2\u30a4\u30b9\u30af\u30ea\u30fc\u30e0\u3092\u5165\u308c\u3066\u30b1\u30fc\u30ad\u751f\u5730\u3092\u4f5c\u308b\u3068\u3044\u3046\u30a2\u30a4\u30c7\u30a2\u306f\u9577\u3044\u3053\u3068\u3068\u3063\u3066\u3042\u3063\u305f\u96d1\u8a8c\u306e\u5207\u308a\u629c\u304d\u306b\u306e\u3063\u3066\u3044\u305f\u3082\u306e\u3002<\/p>\n \u713c\u304d\u3042\u304c\u3063\u305f\u30b9\u30dd\u30f3\u30b8\u3092\u4e09\u679a\u306b\u5207\u3063\u305f\u3089\u3001\u3055\u3089\u306b\u3001\u30b3\u30fc\u30d2\u30fc\u30b7\u30ed\u30c3\u30d7\u3092\u67d3\u307f\u3053\u307e\u305b\u3066\u3002<\/p>\n \u4e2d\u306b\u631f\u3093\u3060\u306e\u3068\u4e0a\u306b\u306e\u305b\u305f\u30af\u30ea\u30fc\u30e0\u306f\u3001\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\u3001\u30e8\u30fc\u30b0\u30eb\u30c8\u3001\u30d0\u30bf\u30fc\u3001\u7c89\u7802\u7cd6\u306b\u30a2\u30a4\u30ea\u30c3\u30b7\u30e5\u30af\u30ea\u30fc\u30e0\u3092\u305f\u3063\u3077\u308a\u52a0\u3048\u305f\u3082\u306e\u3002<\/p>\n \u3084\u3063\u3071\u308a\u30b3\u30fc\u30d2\u30fc\u3068\u30a2\u30a4\u30ea\u30c3\u30b7\u30e5\u30af\u30ea\u30fc\u30e0\u3063\u3066\u3042\u3046\u3002<\/p>\n \u4eca\u56de\u306f\u76f4\u5f84\uff11\uff15\u30bb\u30f3\u30c1\u306e\u578b\u3067\u713c\u3044\u305f\u3082\u306e\u3002 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Layered Mocha Cake with Irish Cream Frosting June 25, 2010 The cake was made with store-bought white cake mix. I combined eggs and coffee flavored ice cream with the cake mix and baked it. The idea of adding ice cream came from a magazine page I’ve been keeping for a while. The magazine article says […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-13530","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13530"}],"version-history":[{"count":48,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13530\/revisions"}],"predecessor-version":[{"id":13724,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13530\/revisions\/13724"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nJune 25, 2010<\/em><\/p>\n
\n half box (9.125) white cake mix
\n half pint coffee ice cream, melted
\n 1.5 eggs
\nCoffee syrup
\n 1\/4 cup water
\n 1\/4 cup sugar
\n 1\/2 teaspoon coffee granule
\nFrosting
\n 8oz cream cheese, softened
\n 1\/4 cup Greek style yogurt
\n 3 tablespoons butter, softened
\n 2 to 3 tablespoons Irish Cream
\n 1\/2 to 2\/3 cup confectioners’ sugar
\n Cocoa powder for garnish<\/p>\n
\n2. With an electric mixer, beat cake mix, melted ice cream and eggs in a bowl for about 3 minutes until well mixed. Scrape into prepared pan.
\n3. Bake at 350F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
\n4. Coffee Syrup: Add sugar and coffee granule into hot water and mix well.
\n5. Slice the cake into three layers. Brush the syrup on each layer.
\n6. Frosting: In large bowl, beat cream cheese, yogurt, butter, and liqueur until light and creamy. Beat in sugar.
\n7. Spread between layers and top with frosting. Dust top with cocoa powder. <\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a> <\/a><\/p>\n
\n\uff12\uff10\uff11\uff10\u5e74\uff16\u6708\uff12\uff15\u65e5<\/em><\/p>\n
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