One-Bowl Chocolate Mocha Cream Cake

Ingredients

• Cake:
• 2 cups all-purpose flour (about 9 ounces)
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup reduced-fat mayonnaise
• 3 tablespoons canola oil
• 1 cup hot strong brewed coffee
• 2 teaspoons vanilla extract
• 1/3 cup semisweet chocolate morsels
• Cooking spray
• Mocha Cream:
• 1/4 cup boiling water
• 1 tablespoon instant coffee granules
• 1 (7-ounce) jar marshmallow creme
• 1 (8-ounce) container frozen light whipped topping, thawed
• 1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)

Preparation

1. Preheat oven to 350°.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. 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. 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.
3. To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.