MOCHA CAKE WITH COFFEE ICING
"This easy-to-make, one-bowl cake is a decadent treat that would be wonderful to serve for a special occasion or any time you feel the need for a taste of days gone by."
2 cups all-purpose flour
2 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted
2 eggs
1 cup buttermilk (sour milk may be substituted)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee
1 cup hot water
Coffee Icing (recipe follows)
Melted chocolate (optional, for garnish)
Preheat oven to 350 degrees F. Grease and flour two, 9-inch round cake pans.
Combine flour, sugar, cocoa powder, melted butter, eggs, buttermilk or sour milk, baking powder, baking soda and salt into a mixing bowl.
Dissolve instant coffee in 1 cup hot water and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
Bake for 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then turn out onto racks to cool completely before icing.
Place 1 cake layer on serving dish and frost top. Add second layer on top of first and frost top and sides with remaining frosting. If desired, drizzle some melted chocolate over top of iced cake and allow it to drip down sides.
*To make the sour milk, simply add 1 tablespoon of vinegar or lemon juice to 1 cup milk and let stand for 10 minutes.
COFFEE ICING
2 cups confectioners' sugar
1/4 cup butter, softened
3 to 4 tablespoons strong brewed coffee
1 teaspoon vanilla extract
Beat together confectioners' sugar, butter, coffee and vanilla until smooth. Add more liquid or sugar as needed to reach proper consistency.
ABOUT THE RECIPE:
Lucy Remington from Princeton, N.J., sent in her own mother's recipe for mocha cake with a coffee icing. Her recipe calls for buttermilk, but she says that her mother often substituted sour milk for the buttermilk.
Makes 1 (2-layer, 9-inch) cake
Source: The Baltimore Sun, September 14, 2010
"This easy-to-make, one-bowl cake is a decadent treat that would be wonderful to serve for a special occasion or any time you feel the need for a taste of days gone by."
2 cups all-purpose flour
2 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted
2 eggs
1 cup buttermilk (sour milk may be substituted)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee
1 cup hot water
Coffee Icing (recipe follows)
Melted chocolate (optional, for garnish)
Preheat oven to 350 degrees F. Grease and flour two, 9-inch round cake pans.
Combine flour, sugar, cocoa powder, melted butter, eggs, buttermilk or sour milk, baking powder, baking soda and salt into a mixing bowl.
Dissolve instant coffee in 1 cup hot water and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
Bake for 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then turn out onto racks to cool completely before icing.
Place 1 cake layer on serving dish and frost top. Add second layer on top of first and frost top and sides with remaining frosting. If desired, drizzle some melted chocolate over top of iced cake and allow it to drip down sides.
*To make the sour milk, simply add 1 tablespoon of vinegar or lemon juice to 1 cup milk and let stand for 10 minutes.
COFFEE ICING
2 cups confectioners' sugar
1/4 cup butter, softened
3 to 4 tablespoons strong brewed coffee
1 teaspoon vanilla extract
Beat together confectioners' sugar, butter, coffee and vanilla until smooth. Add more liquid or sugar as needed to reach proper consistency.
ABOUT THE RECIPE:
Lucy Remington from Princeton, N.J., sent in her own mother's recipe for mocha cake with a coffee icing. Her recipe calls for buttermilk, but she says that her mother often substituted sour milk for the buttermilk.
Makes 1 (2-layer, 9-inch) cake
Source: The Baltimore Sun, September 14, 2010
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