Cappuccino Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Vegetable shortening
Cocoa Powder, for dusting pans
1 recipe basic chocolate cake batter
1/2 cup milk
3 teaspoons instant coffee
1 cup (2 sticks) butter, at room temperature
5 cups confectioners' sugar
1 teaspoon pure vanilla extract
Chocolate ice-cream (for serving)
Hershey's chocolate syrup for serving
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Directions: |
Directions:Preheat over to 325º F. Grease two 8 inch cake pans and dust with cocoa powder. Pour cake batter in pans and bake as directed (I used a dark chocolate box cake and added an extra egg and used whole milk instead of water). Let the cakes completely cool in the pans before turning them out. When they are completely cool start making the frosting. Place the milk in a small mixing bowl and add the instant coffee granules and stir until dissolved. Place the softened butter in a large bowl and beat in electric mixer until fluffy, about 1 minute. Add the confectioners' sugar, vanilla, and milk/coffee mixture. Beat until smooth then scrape down the sides of the bowl and beat until frosting is fluffy and whipped, 5 - 7 minutes more. Frost the cake immediately. Store in refrigerator for at least 2 hours before serving. Always serve it cold. It keeps in refrigerator for up to 5 days if covered. Serve with a scoop of chocolate ice cream and then drizzle with chocolate syrup. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is a Christy Jordan recipe from her cookbook "Come Home to Supper". It is creamy and has the best coffee flavor without being overpowering. The first time I made it I knew this would be a new favorite.
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