MOCHA LOAF CAKE

1 cup butter (not margarine), softened (plus more for buttering pan)
1 cup sugar
4 eggs
1 tbsp. vanilla
1 2/3 cups cake flour
Mocha Butter Cream Frosting (recipe follows)
For decorating:
sliced almonds, chocolate hail, silver pills, or chocolate coffee beans

Preheat oven to 350 degrees F. Heavily butter a loaf pan.

Beat 1 cup butter until creamy. Gradually add a little sugar, then an egg, and keep alternating this way until sugar and eggs are used up. Add the vanilla and beat 1 minute. Again slowly, little by little, add the flour. Be patient and keep beating until the mixture is thick, white and fluffy. Pour the cake batter into the prepared pan.

Bake in a preheated 350 degree oven for 1 hour or until a knife inserted comes out clean.

When the cake is cooled, cut it in half lengthwise and spread with some of the Mocha Butter Cream at room temperature. Put it together and frost the cake all the way around. With the tines of a fork draw long lines over the cake. With a blunt knife cut across into these lines at half-inch intervals to create an interesting pattern. Decorate with shaved almonds, chocolate hail, or chocolate coffee beans and silver pills. Place on a doily on a silver platter and refrigerate uncovered until the butter cream is firm. Slice thinly. This cake is very rich.

MOCHA BUTTER CREAM FROSTING

1 level tbsp. and 1 level tsp. instant coffee and 3 tbsp. boiling water (or 4 tbsp. VERY strong brewed coffee, cold)
1 cup butter (not margarine), softened
2/3 cup powdered sugar

Combine instant coffee and water, if used, and let cool. Beat the butter until creamy; add the coffee mixture and combine. Sift into this combination the powdered sugar, a little at a time. Stir until smooth.

Source: Cookbook USA

Hi DME,

I'm not sure if this is the recipe you're looking for but maybe it will be a good substitute. Hopefully someone will have the exact recipe.

Happy Baking!

Betsy