In Small Packages fill
Recipe for Cafe au Lait cake (chocolate cake with coffee frosting--amazing!).
Cake:
3 c. flour 3/4 c. salad oil
2 c. sugar 2 tbsp. vinegar
6 tbsp. cocoa 2 tsp. vanilla
2 tsp. baking soda 2 c. cold water
1 tsp. salt
In large mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Add salad oil, vinegar, vanilla, and cold water. Stir until smooth. Pour into 2 well-buttered and floured 9-inch cake tins. Bake at 350 degrees for 30 minutes or until top springs back when lightly touched. Cool on rack 10-15 minutes, then invert onto rack and remove tins. Makes 12 generous servings.
Frosting:
2 chocolate cake layers 1 1/2 tbsp. instant coffee
2 c. heavy cream
1/2 c. brown sugar
shaved chocolate (to taste)
Prepare the chocolate cake layers. When cool, frost with heavy cream that has been whipped with 1/2 c. brown sugar and instant coffee. For best results, allow the cream to stand with the brown sugar and coffee until they've dissolved, and then whip. Decorate with shaved chocolate. Waiting an hour or two, or even the next day, to allow the flavors to meld makes this cake even better.
Cake:
3 c. flour 3/4 c. salad oil
2 c. sugar 2 tbsp. vinegar
6 tbsp. cocoa 2 tsp. vanilla
2 tsp. baking soda 2 c. cold water
1 tsp. salt
In large mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Add salad oil, vinegar, vanilla, and cold water. Stir until smooth. Pour into 2 well-buttered and floured 9-inch cake tins. Bake at 350 degrees for 30 minutes or until top springs back when lightly touched. Cool on rack 10-15 minutes, then invert onto rack and remove tins. Makes 12 generous servings.
Frosting:
2 chocolate cake layers 1 1/2 tbsp. instant coffee
2 c. heavy cream
1/2 c. brown sugar
shaved chocolate (to taste)
Prepare the chocolate cake layers. When cool, frost with heavy cream that has been whipped with 1/2 c. brown sugar and instant coffee. For best results, allow the cream to stand with the brown sugar and coffee until they've dissolved, and then whip. Decorate with shaved chocolate. Waiting an hour or two, or even the next day, to allow the flavors to meld makes this cake even better.