FUDGY ESPRESSO CHOCOLATE CAKE SQUARES
WITH KAHLUA FUDGE FROSTING

FOR THE CAKE:
2 cups flour
2 cups white granulated sugar
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup vegetable shortening
1 cup water
1/2 cup butter (1 stick)
2 eggs
1/2 cup buttermilk
1 tablespoon instant coffee powder
FOR THE FROSTING:
4 ounces unsweetened chocolate
1/4 cup butter (1/2 stick)
4 cups powdered sugar, divided use
1 tablespoon instant coffee (or espresso powder)
1/4 cup boiling water (plus more if needed)
2 tablespoons kahlua (or other coffee-flavored liqueur)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 15x10-inch baking pan.

Mix flour, white granulated sugar, baking soda, salt and cocoa powder; set aside.

Combine vegetable shortening, water and butter in pan and bring to boil. Mix with flour mixture and beat. Add eggs, buttermilk and instant coffee powder. Pour in pan.

Bake in preheated oven 20 to 25 minutes, until toothpick inserted into center of cake comes out with only a few crumbs attached and cake barely springs back. Place cake, in pan on rack to cool.

TO MAKE THE FROSTING:
Melt chocolate and 1/4 cup butter over low heat and beat in powdered sugar. Dissolve coffee in water and liqueur. Add to frosting. If too thick, add up to 3 tablespoons additional boiling water to achieve desired spreading consistency. Beat well.

Pour frosting over cooled cake and chill until firm. Cut into squares to serve.

Makes about 24 servings
Source: Milwaukee Journal Sentinel