ONE-BOWL CHOCOLATE MOCHA CREAM CAKE

FOR THE 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 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 cup reduced-fat mayonnaise (recommended Hellmann's. NOT fat-free)
3 Tbsp canola oil
1 cup hot strong brewed coffee
2 tsp vanilla extract
1/3 cup semisweet chocolate morsels
FOR THE MOCHA CREAM:
1/4 cup boiling water (or use 1/4 cup strong brewed coffee & omit water & coffee granules)
1 Tbsp 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) (optional garnish)

Preheat oven to 350 degrees F. Coat a 13x9-inch baking pan with cooking spray.

TO PREPARE THE 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 prepared baking pan.

Bake at 350 degrees F 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:
Put 1/4 cup coffee in large bowl. 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.