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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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One of my mom's friends gave her this recipe when I was a child and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 to 1 teaspoon ground nutmeg |
1/4 to 1/2 teaspoon ground cloves |
1 cup buttermilk |
mocha icing: |
3-3/4 cups confectioners' sugar |
1/4 cup baking cocoa |
6 tablespoons strong brewed coffee |
6 tablespoons butter, melted |
1 teaspoon vanilla extract |
whole almonds, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
2. Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9-in. round baking pans.
3. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on wire racks for 10 minutes before removing from pans.
4. In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. Garnish with almonds if desired. Yield: 12 servings.
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