| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Unsweetened cocoa |
| 1 |
c |
Vegetable shortening |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 3 |
c |
All-purpose flour |
| 2 |
|
Eggs, at room temperature |
| 1 |
c |
Milk, at room temperature |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Hot, strong coffee |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease the sides and bottom of 2 (9-inch) cake
pans with shortening and then dust them with flour. In a large mixing bowl,
combine all of the ingredients except the coffee. Mix at low speed until
blended, scaping the sides of the bowl occasionally with a rubber spatula.
Slowly add the coffee while mixing on low. Mix until smooth. Bake for about
30 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pans on a wire racks for about 20 minutes, then invert onto
racks and remove pans. Cool completely.
Yield: 2, 9-inch layers, 2 inches high
Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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