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---------- Recipe via Meal-Master (tm) v8.05
Title: Velvet Devil's Food Layer Cake W/coffee-Part 1
Categories: Cakes, Chocolate
Yield: 12 servings
1/2 c Nonalkalized cocoa, such as
Hershey's measured by spoon
2 ts Instant espresso or instant
Coffee
1 c Boiling water
2 ts Pure vanilla extract
12 tb Butter; unsalted, softened
1 1/4 c Sugar
2 lg Eggs; room temperature
1 1/4 c All-purpose flour; measured
By dip-and-sweep
1/2 ts Baking soda
1/2 ts Salt
Coffee buttercream frosting:
1 tb Instant coffee (preferably
Espresso
1 tb Coffee liqueur
1 tb Pure vanilla extract
1/2 lb Butter; softened (unsalted
2 c Confectioner's sugar
2 tb Beaten egg or pasteurized
Egg or 1 beaten egg yolk
1. For the cake, adjust oven rack to center position and
heat oven to 350 degrees. Grease two 8x1-1/2 round baking
pans with shortening. Line pan bottoms with waxed or
parchment paper; grease paper as well. Dust with flour;
tap out excess.
2. Mix cocoa and instant coffee in small bowl; add boiling
water and mix until smooth. Cool to room temperature, then
stir in vanilla.
3. Beat butter in bowl of electric mixer set at medium-high
speed (#4 on Kitchen Aid) until smooth and shiny, about 30
seconds. Gradually sprinkle in sugar; beat until mixture is
fluffy and almost white, 3 to 5 minutes. Add eggs one at a
time, beating 1 full minute after each addition.
SEE PART 2
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