For my son’s second birthday, I decided to make a chocolate mocha Tow Mater cake. This cake not only looks great, but is SUPER tasty and it was easy to decorate!

The icing is a chocolate mocha butter cream icing that is super easy to spread and very quick to make. 1/2 cup of shortening, 3/4 cup of butter (NOT margarine), 3/4 cups of cacao, 4 cups of icing sugar, 1 tsp of vanilla and 4 tbsp of cool,STRONG coffee. Whip together in order stated above and is ready to use or may be refrigerated up to one month!

The cake was a Devil’s Food Cake mix baked in an 11×17 pan. Cut the cake into 2, 11×6″ pieces and use the remainder for the cab. Freeze the cakes before decorating. Use a ziplock bag for piping the icing onto the cake (if you do not have decorating tools) and then use an ordinary butter knife to spread and smooth. Keep a clean cloth and a bucket of hot (boiled water) near by to clean and heat the knife as you spread. The wheels are soft Oreos and the headlamps are created by icing over the long pipe style cookies that you often serve with coffee.

The white details are rolled fondant, cut and molded to appropriate shapes. Use any marshmallow fondant recipe you can readily find on the Internet. The paint details are food colouring mixed with a whitening food additive available at most craft stores, like Michaels, and then painted on with a brush.

Finally, the black details are icing that has been piped on, it was premade and purchased with a writing tip from Micaels for about $4. The whole project (minus baking the cake) but including actually MAKING the icing with my 4 year old daughter, took 1 1/2 hours. Cake was done by the time my almost two year old woke up from his nap!