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Ingredients

Instructions

1. Preheat oven to 350’F. Prepare a 15”x 10” sheet cake pan (line with parchment paper or grease); set aside.
2. In a medium sauce pan, combine coffee, butter and cocoa powder and while stirring, bring to a boil. Remove from heat and set aside to cool briefly.
3. In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, baking soda and salt; set aside. In another mixing bowl, beat eggs until light and whisk in the buttermilk, vanilla and mayonnaise. Pour egg mixture over flour/sugar mixture and stir together until just moistened; then stir the cooled mocha mixture into batter.
4. Pour batter into prepared pan and bake 25 to 30 minutes.
5. Frost warm cake with Mocha Choca Lata frosting.
6. For Frosting:
7. In a medium mixing bowl, whisk together the powdered sugar and cocoa.
8. Using a hand or stand mixer, add the butter, then buttermilk, then the coffee and mix well. If frosting is a little thick, add a teaspoon of milk.