| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Plus 1 Tb Unsalted butter, |
| Divided | ||
| 1 | c | Plus 1 Tb Cocoa, divided |
| 1 3/4 | c | All purpose flour |
| 2 | c | Sugar |
| 2 | ts | Baking soda |
| 1 | ts | Salt |
| 3 | Large eggs | |
| 1 | c | Buttermilk |
| 1 | c | Strong coffee (or 2 tsp |
| Instant dissolved in 1 c | ||
| Boiling water | ||
| 1 | ts | Vanilla |
INSTRUCTIONS
1. Preheat oven to 350F. Position oven rack in center of oven. Brush a 12 cup nonstick Bundt pan lightly with 1 Tb butter and dust pan generously with 1 tb cocoa, tapping out excess. 2. Sift dry ingredients into a large mixing bowl. Melt and cool the 1 stick of butter. Combine it with the other wet ingredients and mix into the dry ingredients at medium speed for 2 minutes. Pour batter into pan. Bake for 45-55 minutes, or until cake pulls away from the sides of the pan and the top springs back lightly to the touch. (The center of the cake will still be slightly moist when tested; do not overbake. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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