RECIPE # 4495 - CHOCOLATE ESPRESSO CAKE - Tuesday, July 13, 2010 - | Nashville News, Weather & Sports

RECIPE # 4495 - CHOCOLATE ESPRESSO CAKE - Tuesday, July 13, 2010



1 c butter
1/2 c vegetable shortening
3 c sugar
5 large eggs, well beaten
3 c all-purpose flour
1/2 t baking powder
1 c milk
2 heaping T cocoa powder
1 t finely ground espresso beans
1 t vanilla extract
1 T instant coffee
Assemble the ingredients. In a large mixing bowl, mix the butter, shortening and sugar until soft. Add the eggs one at a time and mix.  Heat milk in a separate pan to the boiling point, but do not boil. Add the cocoa powder and espresso beans and steep for a couple of minutes. When milk is steeped and cooled a little, alternately add milk with the flour and baking powder to the butter-sugar mixture. When finished, stir in the vanilla extract and the instant coffee. Bake for 1 hour at 350 degrees, then reduce heat to 325 and bake an additional 15 minutes or until cake tests done. Do not remove from pan, top with glaze (recipe below). Yield: 12-15 servings
Chocolate Espresso Glaze
1/2 c sugar
1/4 c water
1 1/2 t vanilla extract
1/2 t butter flavor
1 t instant coffee
In a small saucepan, combine the ingredients and bring to a boil. Remove from heat and pour over the top of the cake. Let glazed cake cool in the pan.
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