Coffee Layer Cake Recipe
Ingredients
| Butter/Margarine | 4 Ounce | |
| 4 oz. castor sugar | ||
| Eggs | 2 | |
| Plain flour | 8 Ounce | |
| Powder | 1 Teaspoon | |
| 2 teasp. soluble coffee powder | ||
| 3 tablesp. milk | ||
| MOCHA ICING | ||
| Chocolate | 2 Ounce | |
| 4 tablesp. water | ||
| Butter/Margarine | 3 Ounce | |
| Icing Sugar | 1 Pound | |
| DECORATION | ||
| Almonds | ||
Directions
Cream the fat and sugar until very light and add the eggs one at a time with a dessertsp. of flour— beat well.
Sift the flour, baking-powder and coffee powder and fold lightly into the mixture with the milk.
Pour into 2 greased sandwich tins and spread evenly.
Bake in a fairly hot oven (375° F., Gas 5) for 55-40 min until firm.
Cool.
To make the mocha icing: dissolve coffee powder and grated chocolate in the almost boiling water.
Cream the fat and 2 tablesp of the sugar.
Beat well.
Add the rest of the sugar and liquid alternately, beating until it is smooth and easy to spread.
Cut the two cakes across in half, and sandwich the halves together with some of the icing, spreading the rest of the icing on the top and sides and frost or "rough up" with a fork.
Decorate with blanched almonds.
Sift the flour, baking-powder and coffee powder and fold lightly into the mixture with the milk.
Pour into 2 greased sandwich tins and spread evenly.
Bake in a fairly hot oven (375° F., Gas 5) for 55-40 min until firm.
Cool.
To make the mocha icing: dissolve coffee powder and grated chocolate in the almost boiling water.
Cream the fat and 2 tablesp of the sugar.
Beat well.
Add the rest of the sugar and liquid alternately, beating until it is smooth and easy to spread.
Cut the two cakes across in half, and sandwich the halves together with some of the icing, spreading the rest of the icing on the top and sides and frost or "rough up" with a fork.
Decorate with blanched almonds.
Chef
