| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Sifted cake flour |
| 1 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Packed dark brown sugar |
| 3/8 |
lb |
(1 1/2 sticks) unsalted butter softened |
| 3 |
|
Eggs |
| 3/4 |
c |
Light corn syrup |
| 1 |
tb |
Vanilla extract |
| 4 |
oz |
Unsweetened chocolate; melted and cooled to lukewarm (110 on therm.) |
| 1 1/2 |
c |
Buttermilk |
| 1 |
c |
Water |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 3/4 |
lb |
(3 sticks) unsalted butter; room temp. |
| 4 1/2 |
c |
Powerdered sugar ( 1 1/2 lbs.) |
| 1/3 |
c |
Heavy cream (up to 1/2) |
| 3 |
tb |
Instant coffee powder or crystals |
| 2 |
ts |
Unsweetened cocoa powder |
| 2 |
ts |
Vanilla extract |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
GLAZE
MOCHA ICING
Sift the flour, baking soda and salt together in medium bowl, set aside.
Place brown sugar in large bowl of electric mixer; beat on high about 10
secs. to break up sugar. Add butter, beat until mixture is consistency of
wet sand, about 1 min.
Beat in the eggs one at time until well blended, about 10 secs. each time.
Add corn syrup and vanilla, beat until smooth, about 5 secs. Beat in the
cooled chocolate until well blended and smooth about 3 - 5 mins., scrapiing
bowl sides well.
Add flour mixture and buttermilk alternately to chocolate mixture,
beginning and ending with flour and beating after each addition just until
smooth. Pour equal amounts of the batter into three 8" round greased and
lightly floured cake pans (1 1/2" deep). Bake at 350 until centers spring
back when lightly pressed, about 35 - 40 mins.
Remove cake layers from pans to a wire rack and glaze while still hot. Cool
thoroughly. Spread generously with icing between layers and on top and
sides.
Glaze: In a small saucepan, combine water and sugar, bring to a boil.
Remove from heat and stir in vanilla. With a pastry brush, brush hot glaze
over the surface and a little on the sides of erach cake layer, using all
the glaze. Makes about 1 cup glaze.
Mocha Icing: Cream butter in large bowl of electric mixer on high speed
until very creamy, about 2 mins. Gradually add the sugar and beat until
smooth, about 3 mins.
In a separate bowl, combine 1/3 c of the cream and the remaining
ingredients, stirring until thoroughly dissolved. Add cream mixture to the
butter mixture. Beat until well blended and sugar is completely dissolved,
about 5 mins., scraping bowl well. Thin with a little more cream if
desired. Makes enough frosting for one 3-layer cake.
Posted to recipelu-digest Volume 01 Number 176 by MickieX@aol.com on Oct
28, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”