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Mocha Espresso Coffee Cake {with Pecan Streusel & Glaze}

Cheyanne Bany
  • 60 minutes
  • Serves 8

INGREDIENTS

Cake:

1 1/3 cups

Granulated Sugar

1/2 cup

Vegetable Oil

2

Eggs

1 1/4 cups

Chocolate Milk

2 tbsp

Espresso Powder

3 cups

All Purpose Flour

4 tsp

Baking Powder

1 tsp

Salt

Streusel:

1 cup

Light Brown Sugar

1/2 cup

All Purpose Flour

4 tsp

Cinnamon

4 tsp

Cocoa Powder

4 tbsp

Butter (– melted)

1 1/4 cups

Pecans (– chopped)

Glaze:

1 cup

Powder Sugar

2 tbsp

Chocolate Milk