| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Cakes | 1 | Servings |
INGREDIENTS
| 3 | c | Cakes flour; (not self raising) |
| 1 | c | Unsweetened Dutch process cocoa powder |
| 1 | ts | Salt |
| 2 | c | Unsalted butter; softened |
| 2 | c | Sugar |
| 1 | tb | Vanilla |
| 8 | lg | Eggs |
| 2 | tb | Instant espresso powder; * see note |
| Confectioners sugar; for garnish |
INSTRUCTIONS
1. Preheat oven to 350 degrees. Butter and flour a 3 quart bundt pan, knocking out excess flour. 2. Into a small bowl sift together flour, cocoa powder and salt. 3. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. 4. Beat in vanilla and eggs, 1 at a time, beating well after each addition. 5. With a mixer on low speed beat in flour mixture gradually until just combined. Beat in espresso mixture and pour batter into prepared pans. 6. Bake cake in 3 quart pan in the middle of the oven until a tester comes out clean, about 1 hour and 20 minutes. If using smaller pans bake for about 40 minutes. 7. Cool cakes in pan on a rack for 10 minutes. Turn out onto rack to cool completely. 8. Sift top with confectioners sugar before serving. Notes: *Dissolve espresso powder in 1/4 cup warm water Instead of the 3 qt bundt pan you can use 2 1 quart bundt pans and two pint sized loaf pans - 6 X 3 X 2 inhes) Will keep wrapped in plastic wrap for 1 week. Recipe by: Gourmet - December 1994 Posted to recipelu-digest Volume 01 Number 424 by "Diane Geary." <diane@keyway.net> on Dec 30, 1997
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