CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
John shield, "chesapeake |
4 |
Servings |
INGREDIENTS
1 3/4 |
c |
Brewed coffee |
1/4 |
c |
Bourbon whiskey |
5 |
oz |
Unsweetened chocolate |
1/2 |
lb |
Butter; cut into pieces |
2 |
c |
Sugar |
2 |
c |
All purpose flour |
1 1/2 |
ts |
Baking soda |
1/8 |
ts |
Salt |
2 |
|
Eggs; lightly beaten |
1 |
ts |
Vanilla extract |
|
|
Confectioners' sugar; for dusting |
INSTRUCTIONS
Preheat the oven to 275 degrees. Grease and flour a 9 by 2-inch round cake
pan.
Combine the coffee, bourbon, and chocolate in the top of a double boiler.
Place over simmering water and stir until the chocolate melts. Whisk in the
butter, a little at a time, until all of it is melted. Remove from the
heat, transfer to a large bowl, and beat in the sugar.
Sift together the flour, soda, and salt into a bowl. Add the sifted
ingredients to the coffee mixture. Beat well for about 1 minute. Add the
eggs and vanilla and beat until the batter is smooth. Pour the batter into
the pan.
Bake for 1 1/2 hours, or until a toothpick inserted in the center comes out
clean. Let the cake cool in the pan for 30 minutes, then turn out onto a
rack. When ready to serve, dust the top of the cake with confectioners'
sugar.
Yield: 10 servings
Recipe by: COOKING LIVE #CL9109
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 27, 1998
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