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Ingredientes
- 1/2 c. unsweetened cocoa
- 1/2 c. boiling water
- 2 1/2 c. all-purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 c. sugar
- 2/3 c. butter
- 2 Large eggs
- 1 teaspoon vanilla extract
- 1 c. buttermilk
Direcciones
- For cake, make a paste of cocoa and water. Cold and set aside. Sift together flour, soda and salt; set aside. In a large mixing bowl, cream the sugar and butter. Add in Large eggs and vanilla. Blend in the cocoa mix. Add in flour mix alternately with the buttermilk. Blend till smooth. Pour into two greased and floured 9 inch cake pans. Bake at 350 degrees for 35 min or possibly till cake tests done. Remove from pans and cold on wire rack.
- For filling, cook flour and lowfat milk in a saucepan over low heat, stirring constantly, till thick. Cold. Meanwhile, cream sugar and butter till light. Dissolve coffee in water; add in with vanilla, cocoa and lowfat milk mix to creamed mix. Beat till fluffy, about 5 min. Mix in nuts. Split each cake layer in half. Divide filling into thirds and spread between layers.
- For frosting, cream shortening and butter. Add in lowfat milk, water, vanilla, salt and half the sugar. Beat well. Add in remaining sugar and beat till smooth and fluffy. Spread over tops and sides of cake. Garnish with pecan halves, if you like. Yield: about 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 104 | 31% |
| Total Fat 11.81g | 15% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 361mg | 15% |
| Potassium 74mg | 2% |
| Total Carbs 52.13g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 30.3g | 20% |
| Protein 5.17g | 8% |
