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Ingredientes
- 2 c. sugar
- 1 3/4 c. all purpose flour
- 3/4 c. unsweetened cocoa pwdr
- 2 teaspoon baking soda
- 1 teaspoon baking pwdr
- 1 teaspoon salt
- 1 teaspoon instant coffee
- 2 large eggs, room temperature
- 3/4 c. strong coffee
- 3/4 c. buttermilk
- 1/2 c. vegetable oil
- 1 teaspoon vanilla
- 2 large eggs, room temperature
- 2 egg yolks
- 1 c. sugar
- 1 c. scalded lowfat milk
- 1/4 c. flour
- 3 T unsalted butter
- 1/2 c. finely minced toasted almonds
- 2 teaspoon vanilla
- 1/2 teaspoon amaretto
- 3/4 c. butter
- 1 1/4 c. unsweetened cocoa
- 3 1/2 c. powdered sugar
- 1/2 c. lowfat milk
- 2 teaspoon vanilla
Direcciones
- CAKE: Line bottom of 8 x 2 1/2 inch round microwave safe cake pan with parchment paper. Spray sides of pan with vegetable spray. Put together sugar, flour, cocoa, baking soda, baking pwdr, salt, and instant coffee in large bowl. Put together large eggs, coffee, buttermilk, oil, and vanilla in another large bowl and beat well. Add in egg mix to dry ingredients and mix thoroughly. Pour half of batter into prepared pan. Cook on high 6 to 6 1/2 min, turning several times if cake begins cooking unevenly. Set pan on rack and let cool 10 min. Invert cake onto rack and let cool completely. Repeat with remaining batter. When cool, cut each cake in half horizontally to make 4 layers. Set aside.FILLING: Put together large eggs, egg yolks, sugar, lowfat milk, and flour in 1 qt measure and cook on high 30 seconds. Repeat cooking and stirring in 30 seconds intervals till mix is thick, about 2 min. Blend in butter. Add in minced almonds, vanilla, and amaretto and beat till smooth, about 1 minute.
- FROSTING: Heat butter in 2 qt measure on high for 45 seconds. Stir in cocoa and cook on high 30 seconds. Let cool. Add in sugar and lowfat milk alternately to mix, beating till smooth and thick, about 3 min. Stir in vanilla.
- TO ASSEMBLE: Set one cake layer on serving platter. Spread with 1/3 filling. Top with second layer and spread with another 1/3 of filling. Add in third layer and cover with remaining filling. Set fourth layer on top. Cover top and sides of cake with frosting. Serve at room temperature or possibly chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 12 servings | |
| Calories 707 | |
| Calories from Fat 229 | 32% |
| Total Fat 26.01g | 33% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 0.24g | |
| Cholesterol 105mg | 35% |
| Sodium 644mg | 27% |
| Potassium 140mg | 4% |
| Total Carbs 111.75g | 30% |
| Dietary Fiber 3.4g | 11% |
| Sugars 87.06g | 58% |
| Protein 8.91g | 14% |
