One-Bowl Chocolate Mocha Cream Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 3 tablespoons canola oil 
• 0.3 cup chocolate syrup light (such as Hershey's Lite Syrup)
• 1 cup t brown sugar dark packed
• 9 ounces flour all-purpose
• 1 cup granulated sugar 
• 1 tablespoon coffee instant
• 1 cup mayonnaise reduced-fat
• 7 ounce marshmallow creme 
• 0.5 teaspoon salt 
• 0.3 cup semi chocolate chips 
• 1 cup strong coffee decoction hot brewed
• 0.8 cup cocoa powder unsweetened
• 2 teaspoons vanilla extract 
• 0.3 cup water boiling
• 8 ounce non-dairy whipped topping light frozen thawed

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 6 ingredients (through salt) in a large bowl.
4. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray.
5. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
6. To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve.
7. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping.
8. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.