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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I found this recipe in Country Woman magazine. I have not tried this cake. I'm posting this recipe for safe keeping. Ingredients:
1 1/2 cups butter (no substitutes) |
12 (1 ounce) bittersweet chocolate squares |
2 1/4 cups sugar |
3 eggs |
2 cups strong brewed coffee |
2 teaspoons rum extract |
1 1/2 teaspoons vanilla extract |
3 cups all-purpose flour |
1 1/2 teaspoons baking soda |
3/4 teaspoon salt |
confectioners' sugar |
whipped cream (optional) |
Directions:
1. In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large mixing bowl. Beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
2. Pour into a greased and floured 10-inch fluted tube pan. Bake at 325 for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
3. Dust with confectioners' sugar. Serve with whipped cream if desired.
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