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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mocha Cake Recipe

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This recipe for Mocha Cake is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup shortening
1 ¾ cups sugar--high altitude decrease by 2 tbls
1 tsp vanilla
3 eggs separated
2 ½ cups cake flour--If all purpose decrease 4 ¼ tbls
½ cup cocoa
1/12 tsp soda
1 tsp salt
1 1/3 cups water
3 tbls cold coffee
! c raisins
1 c chopped nuts

POWDERED SUGAR FROSTING:
6 tbls butter
1 lb powdered sugar
About 1/14 c light cream
1 ½ tsp vanilla

CARMEL FROSTING
½ c butter
1 c sugar
½ c cream
14 caramels, melted
Directions:
Directions:
Cream shortening and 1 cup of the sugar until light. Add vanilla and egg yolks, one at a time, beating well after each. Sift together dry ingredients; add to creamed mixture alternately with cold water, beating after each addition. Beat egg whites till soft peaks form; gradually add ¾ cup sugar, beating till stiff peaks form. Fold into batter; blend well. Bake in 2 greased and lightly floured 9 x 1 ½ in round baking pans ( use wax paper on bottom of pan ). Bake at 350 for 30 to 35 minutes. Till pick comes clean. Put layers together with a powdered sugar frosting. Prepare Carmel Frosting--Cook butter, cream and sugar until soft ball stage; add 14 melted caramels, beat until consistency to spread. Frost top and sides of cake
Personal Notes:
Personal Notes:
If making for Bud or Red, DOUBLE the recipe

 

 

 

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