This is the yummiest chocolate cake filling ever! It’s so good, you could eat it by the spoonful! And we do, believe me. Whenever I make this, I’m constantly swatting hands away while it’s cooling. The family can hardly wait for me to put it on the cake. I have to be vigilant and watch out for fingers sneaking into the pot to scoop out a little mouthful or I end up not having enough filling for my cake! It’s gotten so that now I always just make a double recipe so there’ll be some extra left over for the sneaky fingers to eat by the spoonful after I’ve filled the cake. Keeps everyone happy that way.
Mom always made this filling for her cookie monster chocolate cake, but I don’t see why you couldn’t use it to fill a yellow cake or white cake, or even sandwich it between two cookies! Ooh! The ideas are pouring in!
MOM’S MOCHA FILLING
- ½ cup sugar
- 3 tbsp. flour
- 1 tsp. instant coffee
- 1 can evaporated milk
- ¼ cup (½ stick) butter
- In a small, heavy-bottom saucepan, whisk together the sugar, flour and instant coffee using a wire whisk.
- Add the evaporated milk and butter, and cook over low heat until thickened, stirring constantly to keep it from burning. Don’t be tempted to raise the fire to speed up the process. This burns fast so just take your time and stir slowly so your arm won’t feel like it’s going to fall off.
- Keep cooking until mixture begins to boil; then let boil for 3-5 minutes while stirring slowly and continuously with the wire whisk. This takes a little time so be patient.
- Remove from heat and allow to cool completely before using. Press a piece of plastic wrap against the top of the filling or stir it constantly while it’s cooling to prevent a skin from forming on the top.