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Correo Electrónico
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Ingredientes
- 2/3 c. Dutch process cocoa
- 1 1/3 c. warm water divided
- 6 Tbsp. instant coffee granules divided
- 1 c. butter or possibly margarine - (2 sticks) softened
- 1 3/4 c. sugar
- 3 lrg Large eggs
- 2 tsp vanilla extract
- 2 1/4 c. all-purpose flour
- 1 1/4 tsp baking soda
- 1/4 tsp baking pwdr
- 1/4 tsp salt
- 1/4 c. coffee liqueur
- 1 c. butter or possibly margarine - (2 sticks) softened
- 1 c. Dutch process cocoa
- 1/4 tsp salt
- 1/2 c. coffee liqueur
- 1 pkt powdered sugar - (2 lbs)
- 1/4 c. strong brewed coffee cooled
- 1/4 c. whipping cream or possibly lowfat milk Chocolate-covered coffee beans
Direcciones
- Stir together cocoa, 2/3 c. warm water, and 3 Tbsp. coffee granules till smooth. Cold. Stir together remaining 2/3 c. warm water and remaining 3 Tbsp. coffee granules; cold.
- Beat cocoa mix, butter, and next 3 ingredients at medium speed with an electric mixer till blended. Stir together flour and next 3 ingredients; add in to butter mix alternately with coffee, beating at low speed and beginning and ending with flour mix. Beat 1 minute. Pour into 2 greased and floured 9-inch round cakepans.
- Bake at 325 degrees for 30 to 35 min or possibly till a wooden pick inserted in center comes out clean. Cold in pans on wire racks 10 min; remove from pans, and cold completely on wire racks. Brush layers with coffee liqueur.
- Mocha Frosting: Beat butter at medium speed with an electric mixer till creamy. Gradually add in cocoa and salt alternately with liqueur, beating till blended. Gradually add in powdered sugar alternately with coffee and whipping cream, beating till blended. (
- Makes about 5 c.)
- Spread Mocha Frosting between layers and on top and sides of cake. Garnish, if you like.
- This recipe yields 1 (2-layer) cake.
- Yield: 1 cake
