Double Mocha Cake Recipe
Summary
Ingredients
1 cup shortening
2 1/2 cups sugar
5 eggs, separated
3 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup plus 1 tablespoon brewed cold coffee
2 teaspoons vanilla extract Creamy Mocha Frosting Chocolate leaves or chocolate curls (optional)
Directions
Cream shortening; gradually add sugar, beating well.
Beat egg yolks; add to creamed mixture, and beat well.
Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in coffee and vanilla.
Beat egg whites (at room temperature) until stiff peaks form; gently fold into batter.
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans, and cool completely.
Spread Creamy Mocha Frosting between layers and on top and sides of cake.
Garnish with chocolate leaves, if desired.
Beat egg yolks; add to creamed mixture, and beat well.
Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in coffee and vanilla.
Beat egg whites (at room temperature) until stiff peaks form; gently fold into batter.
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans, and cool completely.
Spread Creamy Mocha Frosting between layers and on top and sides of cake.
Garnish with chocolate leaves, if desired.
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