Marmalade Coffee Chocolate Cake

I pretty much just threw a bunch of stuff in a couple bowls, beat it, baked it, whipped it, and spread it on top of the cake.

Then I got the whips and chains out, for the real fun.

Sorry. Sometimes this stuff flows from my fingers faster than I can engage my brain and hold the deluge back!

Chocolate Cake

Preheat oven to 350˚F. Spray a glass 13″x9″ baking dish with non stick cooking oil. Or grease and flour. I usually grease and flour.


  • 2 cups of flour
  • 2/3 cup unsweetened cocoa
  • 1 teasp. baking power
  • 2 teasp. baking soda
  • 1/2 teasp. almond extract
  • 2/3 cup vegetable oil
  • 2 cups sugar
  • 1 cup milk
  • 1 cup brewed coffee, cooled to room temperature

Sift together flour, cocoa, soda, power and salt in a mixing bowl. In another bowl combine oil & sugar. Beat on medium until combined. Add eggs and beat well. Add flour mixture, alternating with milk. Begin and end with flour mixture. Beat well after each addition. Stir in coffee and almond extract. Pour into prepared pan and bake for 30-40 minutes. Remove from oven and cool completely.


  • 1 package cream cheese
  • 1/4 cup marmalade
  • 2 cups powdered sugar
  • 2 table. coffee
  • 1/2 teasp. almond extract

Combine cream cheese and marmalade, mix on medium until smooth. Add powdered sugar, coffee and almond extract. Beat until smooth. Spread over cooled cake.


Store in refrigerator.

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