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

Preheat oven to 350°.

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.

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.

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