Vanilla-Mocha Café Cake

Credit: Nielsen-Massey

From Nielsen-Massey Vanillas A Century of Flavor

2 eggs, lightly beaten (Mary's editorial note: mix ground flaxseed w/water instead of eggs)
1/2 cup canola oil
1 cup plain yogurt (soy)
1 cup cooled brewed black coffee
2 tsps Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 teaspoons Nielsen-Massey Pure Coffee Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with nonstick cooking spray.
Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract and chocolate extract in a mixing bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda and salt. Beat on medium speed for 2 minutes; the batter will be thin. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Nielsen-Massey's Cherries Jubilee Sauce.
Serves 12 to 16

Nielsen-Massey's Cherries Jubilee Sauce
2 (21-ounce) cans sweet cherries in heavy syrup
1/4 cup brandy
1/4 cup firmly packed dark brown sugar
1 teaspoon Nielsen-Massey Pure Chocolate Extract
2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract

Combine the cherries, brandy, brown sugar, chocolate extract and vanilla extract in a large sauté pan. Cook over medium heat for 8 to 10  minutes or until the sauce thickens. Serve over Vanilla-Mocha Café Cake.
Makes about 5 cups
Valentine cooks can't go wrong with a delicious homemade meal, a rose decorated table, dim candlelight and romantic music.

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