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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter, softened |
1 1/2 cups sugar |
2 eggs |
2 tablespoons hot coffee |
2 tablespoons cocoa |
1 teaspoon red food coloring |
1 teaspoon baking soda |
1 cup buttermilk |
2 cups all-purpose flour |
1 teaspoon salt |
toasted pecan topping |
Directions:
1. Cream butter; add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 3 ingredients; add to creamed mixture, beating well.
2. Dissolve soda in buttermilk, stirring well. Combine flour and salt; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
3. Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 325° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes; remove layers from pans, and let cool completely.
4. Spread Toasted Pecan Topping between layers and on top of cake.
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