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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This cake was a hit with the mocha fans in my house! I shaved some chocolate over the top of the one in the picture. Ingredients:
cake |
1 cup shortening |
2 1/2 cups sugar |
5 eggs, separated |
5 tablespoons strong brewed coffee |
2 teaspoons vanilla extract |
3 cups cake flour |
4 teaspoons baking cocoa |
1/2 teaspoon salt |
1 cup buttermilk |
frosting |
5 1/2-6 cups confectioners sugar |
1 tablespoon baking cocoa |
1 1/2 cups butter or margarine, softened |
3 tablespoons plus 1 1/2 teaspoon strong brewed coffee |
1 1/2 teaspoon vanilla extract |
Directions:
1. Cake:
2. Cream shortening and sugar.
3. Add egg yolks, one at a time, beating well after each addition.
4. Beat in coffee and vanilla.
5. Combine dry ingredients; add to the creamed mixture alternating with buttermilk.
6. In another bowl, beat egg whites until stiff peaks form; fold into batter.
7. Pour into three greased and floured 9 inch round baking pans.
8. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes before removing from pans to wire racks to cool completely.
10. Frosting:
11. Combine confectioners sugar and cocoa.
12. In a mixing bowl, cream butter and sugar mixture.
13. Beat in coffee and vanilla.
14. Spread between layers and over top and sides of cake.
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