Ingredients
- Mocha Frosting:
- 2 1/2 cups sugar, divided
- 3 tbsp. water
- 2 (1 oz.) squares unsweetened chocolate
- 3/4 cup butter, softened
- 1 tsp. vanilla extract
- 4 eggs, separated
- 2 1/4 cups sifted cake flour
- 1/2 tsp. soda
- 1/2 tsp. salt
- 1 cup milk
- 1 tsp. cream of tartar
- 1 1/2 cups butter, softened
- 2 to 2 1/4 cups powdered sugar, divided
- 1 tbsp. instant coffee powder
- 3/4 tsp. cocoa
- 3/4 tsp. hot water
- 2 egg yolks
- 1 to 1 1/2 tbsp. almond extract
- 2 tbsp. rum (sub)
Preparation
Step 1
Combine 1/2 cup sugar, water, and chocolate in a heavy saucepan; place over low heat, stirring until chocolate is melted. Remove from heat; cool.
Combine remaining 2 cups sugar and butter; beat until light and fluffy. Stir in vanilla. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture.
Combine flour, soda, and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites until frothy; add cream of tartar, and beat until stiff peaks form. Fold into batter.
Grease three 9 inch or four 8 inch round cakepans; line with greased waxed paper; and dust with flour. Pour batter into prepared pans, and bake at 350 for 25 to 30 minutes. Cool thoroughly on wire racks.
Spread Mocha Frosting between layers and on top and sides of cake. Store in refrigerator; may be frozen. If desired, garnish with grated chocolate before serving.
Yield: 12 to 16 servings.
Mocha Frosting:
Cream butter and 1 1/2 cups powdered sugar unti light and fluffy. Combine coffee, cocoa, and water; stir into creamed mixture. Add egg yolks, and beat 5 minutes. Stir in almond extract and rum. Add enough of remaining sugar to make spreading consistency ( frosting gets quite firm when refrigerated).
Yield: enough for one 8-9 inch layer cake.
Southern Living
OUR BEST RECIPES, VOLUME THREE