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Coffee Ring Cake Recipe
|Instant coffee powder||1 Tablespoon|
|Self rising flour||1 1⁄4 Cup (20 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Semi sweet chocolate||2 Ounce (Two 1 Ounce Each Pieces)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Instant coffee||2 Teaspoon|
|Hot water||2 Tablespoon|
Calories 885 Calories from Fat 334
% Daily Value*
Total Fat 38 g58.6%
Saturated Fat 22.8 g114.2%
Trans Fat 0.2 g
Cholesterol 186.4 mg
Sodium 668.1 mg27.8%
Total Carbohydrates 131 g43.8%
Dietary Fiber 2.4 g9.5%
Sugars 95.1 g
Protein 8 g15.3%
Vitamin A 23% Vitamin C 29.8%
Calcium 13.3% Iron 14.5%
*Based on a 2000 Calorie diet
Cream butter with sugar and a pinch of salt till light and fluffy.
Add eggs one at a time and beat well.
Grate orange and add rind to bowl.
Squeeze orange and mix 1/4 cup juice with the instant coffee.
Sift flour and cinnamon and mix into the creamed mixture alternately with the orange/coffee mixture.
Grate chocolate and fold in.
Add more orange juice or water if necessary.
Spoon mixture into a greased 8 1/2 inch ring mold.
Bake for 40-50 minutes.
Cool on a wire rack.
To make the icing, sift confectioners' sugar into bowl.
Dissolve coffee and cocoa in hot water, then add to confectioners' sugar with a few drops of vanilla and mix well.
Pour over cooled cake and smooth surface with a knife.