Maureen's Mocha Cake
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1.5 tsps
Baking Soda3 tbsps
Cocoa (unsweetened)1 cup
Shortening1 cup
Brown Sugar1 cup
White Sugar6 tbsps
Butter (softened)4 cups
Sugar (confectioners')2 tbsps
Brewed Coffee (hot)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour two 9-inch round cake pans
3
Sift together the flour, baking soda, and cocoa
4
Set aside
5
Combine the coffee and coffee liqueur
6
Set aside
7
In a large bowl, cream together the shortening and brown sugar until light and fluffy
8
Beat in the egg yolks one at a time
9
Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated
10
In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks
11
Gently fold egg whites into the coffee mixture
12
Pour batter into prepared pans
13
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean
14
Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting
15
For the coffee frosting: In a medium bowl, cream butter until fluffy
16
Beat in confectioners' sugar and cocoa
17
Mix in coffee liqueur and hot coffee
18
Beat frosting until it thickens to spreading consistency