CHOCOLATE CAKE & FROSTING
(serves 12)
Ingredients:
*2 cups white sugar
*1 3/4 cup all-purpose flour
*3/4 cup unsweetened cocoa powder (I use dutch chocolate)
*1 1/2 teaspoons baking powder
*1 1/2 teaspoons baking soda
*1 teaspoon salt
*2 large eggs
*1 cup whole milk
*1/2 cup vegetable oil
*2 teaspoons pure vanilla extract
*1 teaspoon instant coffee
*1 cup boiling water
Frosting Ingredients:
*3/4 cup butter, softened
*1 1/2 cups unsweetened cocoa powder
*1 teaspoon instant coffee
*5 1/2 cups powdered sugar
*2/3 cups heavy cream
*1 teaspoon pure vanilla extract
Cake Directions:
~Preheat oven to 350 degrees.
~Grease & flour tow 9 inch cake pans or a 9x13 inch pan.
~In a large mixing bowl, stir the white sugar, flour, cocoa, baking soda, baking powder & salt.
~Mix in eggs one at a time.
~Add milk, vegetable oil & vanilla.
~Mix for 4 minutes on medium speed.
~Dissolve 1 teaspoon instant coffee into the boiling water.
~Stir coffee mixture into the cake batter by hand.
~Pour evenly into the prepared pans (about 3 cups each pan), or all of the batter into the 9x13 inch pan.
~Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
~Remove from oven and cool for 10-12 minutes, before removing the cake from the pans. I do not remove the cake when using a 9x13 inch pan.
~Allow the cake to cool completely before frosting. I like to gently put plastic wrap over the cake as it cools. It helps keep it moist.
*3/4 cup butter, softened
*1 1/2 cups unsweetened cocoa powder
*1 teaspoon instant coffee
*5 1/2 cups powdered sugar
*2/3 cups heavy cream
*1 teaspoon pure vanilla extract
Cake Directions:
~Preheat oven to 350 degrees.
~Grease & flour tow 9 inch cake pans or a 9x13 inch pan.
~In a large mixing bowl, stir the white sugar, flour, cocoa, baking soda, baking powder & salt.
~Mix in eggs one at a time.
~Add milk, vegetable oil & vanilla.
~Mix for 4 minutes on medium speed.
~Dissolve 1 teaspoon instant coffee into the boiling water.
~Stir coffee mixture into the cake batter by hand.
~Pour evenly into the prepared pans (about 3 cups each pan), or all of the batter into the 9x13 inch pan.
~Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
~Remove from oven and cool for 10-12 minutes, before removing the cake from the pans. I do not remove the cake when using a 9x13 inch pan.
~Allow the cake to cool completely before frosting. I like to gently put plastic wrap over the cake as it cools. It helps keep it moist.
Frosting Directions:
~In a large mixing bowl, cream butter until light and fluffy.
~In a medium bowl, mix cocoa, instant coffee & powdered sugar.
~Pour vanilla into cream.
~Stir in the cocoa mixture & cream mixture alternately into the butter mixture.
~Beat until a spreading consistency. If it's to thick for you add a few drops of cream.
~Put one layer of cake onto a cake plate.
~Cover first layer with frosting.
~Add next layer of cake.
~Frost the top and sides of cake.
Variations:
~Put your favorite candy on top (peanut butter cups are wonderful on it).
~Sprinkle cocoanut on over the top.
~In a large mixing bowl, cream butter until light and fluffy.
~In a medium bowl, mix cocoa, instant coffee & powdered sugar.
~Pour vanilla into cream.
~Stir in the cocoa mixture & cream mixture alternately into the butter mixture.
~Beat until a spreading consistency. If it's to thick for you add a few drops of cream.
~Put one layer of cake onto a cake plate.
~Cover first layer with frosting.
~Add next layer of cake.
~Frost the top and sides of cake.
Variations:
~Put your favorite candy on top (peanut butter cups are wonderful on it).
~Sprinkle cocoanut on over the top.
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