| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/4 |
c |
Baking cocoa |
| 1 |
ts |
Red food coloring |
| 3 |
tb |
Hot coffee |
| 1 3/4 |
c |
Plus |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 |
c |
Sour milk |
| 1 |
ts |
Soda |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Butter; softened |
| 1 |
lb |
Confectioners sugar |
| 1/4 |
c |
Baking cocoa |
| 1/4 |
c |
Coffee |
| 1 |
ts |
Red food coloring |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
RED VELVET MOCHA FROSTING
From: rubyd@wam.umd.edu (teresa marie Cannon)
Date: Tue, 22 Nov 1994 13:46:23 +0000
Preheat oven at 350 degrees. Cream shortening and usgar in mixer bowl unitl
light and fluffy. Add eggs 1 at a time, mixing well after each addition.
Combine cocoa, food coloring and coffee in small bowl; mix until smooth.
Stir into creamed mixture. Sift flour with salt 3 times. Add to creamed
mixture alterrnately with mixture of sour milk and soda; mix well after
each addition. Stir in vanilla. Pour into 2 greased and floured 9-inch cake
pans. Bake for 30 minutes or unitl cake tests done. Cool in pans for 10
minutes. Remove to wire rack to cool completely. Spread Red Velvet Mocha
frosting between layers and over top and sides of cake.
RED VELVET MOCHA FROSTING: Cream butter until light. Sift in confectioners
sugar beating constantly until fluffy. Combine remaining ingredients in
small bowl. Mix well. Add to creamed mixture; beat until consistent, adding
additional coffee if necessary.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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