Chocolate Cake with Butterscotch Frosting

By á-32699

Ingredients

• Ingredients for the Cake:
• Adapted from "Great American Home Baking"
• 1 - 3 /4 c flour
• 1 c Hershey's cocoa
• 1- 1 /4 tsp baking soda
• 1 /8 tsp salt
• 1 - 1 /2 sticks softened butter
• 2 /3 c granulated sugar
• 2 / 3 c brown sugar
• 2 large eggs
• 1 tsp almond extract
• 1 /2 c milk
• 1 /4 c Kahlua
• 2 TB strong, dark brewed coffee
• 1 /3 c of chopped walnuts are optional
• Ingredients for the Frosting:
• Adapted from Gold Medal Flour
• 3 TB Butter
• 1 /2 c brown sugar
• 3 TB milk
• 1- 1 /2 c powdered sugar
• 1 /2 c butter
• 2 TB milk
• 2 TB Frangelico hazelnut liqueur

Details

Adapted from bigbrownplate.weebly.com

Preparation

Step 1

Directions for Making the Cake:

1. Heat oven to 350 . Grease and flour two 9" round cake pans.

2. In a mixing bowl, beat butter, brown and granulated sugars on medium speed until well combined and fluffy. Add the eggs one at a time mixing well in between additions.

3. In a separate bowl, mix flour, baking soda, salt and cocoa.

4. Alternately combine the flour mixture with the milk into the egg mixture on low speed.

5. Add the almond extract, Kahlua, and the coffee last, mixing at medium speed until well combined.

6. Divide batter in half between the two cake pans and bake between 20 - 25 minutes, or until a toothpick inserted comes out clean.

Directions for Making the Frosting:

In a small skillet, over medium heat, cook the 3 TB of butter and brown sugar to boiling and stir frequently.

Add the 2 TB of milk and cook for another minute while continuing to stir. Remove from heat and set aside to cool until mixture reaches room temperature.

In a mixing bowl, combine the 1 /2 c of butter, and powdered sugar, and beat on medium speed until mixture is well combined and fluffy.

Fold in the butterscotch mixture from the skillet along with the 2 TB of milk and Frangelico, and beat until smooth.