| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chocolate, Cakes, Desserts |
9 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour; Unbleached, Sifted |
| 1 |
c |
Sugar |
| 3 |
tb |
Cocoa; Baking |
| 1 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla Extract |
| 1 |
tb |
Vinegar |
| 5 |
tb |
Butter Or Regular Margarine |
| 1 |
c |
;Water |
| 1 3/4 |
c |
Confectioners' Sugar |
| 3 |
tb |
Cocoa; Baking |
| 3 |
tb |
Butter Or Regular Margarine |
| 3 |
tb |
Coffee; Brewed, Hot |
| 1/2 |
ts |
Vanilla Extract |
INSTRUCTIONS
MOCHA CHOCOLATE FROSTING
Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well;
vinegar into 1 well and melted butter into the third. Pour water over all.
Beat with a wooden spoon until well blended. Pour batter into a greased
9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25
minutes or until cake tests done. Cool in pan on rack. Frost with Mocha
Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine
confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a
mixing bowl. Beat, with an electric mixer set at medium speed, until
smooth. NOTE; This recipe came from a very old church cookbook that the
woman found and is typical of many of the recipes of the 1800's. The
vinegar was used to keep the cake from spoiling. Try this and I think that
you will like it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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