Coffee Layer Cake
|Castor sugar||4 Ounce|
|Plain flour||8 Ounce|
|Coffee powder||2 Teaspoon (Soluble Variety)|
|For mocha icing|
|Icing sugar||1 Pound|
|Almonds||1⁄2 Cup (8 tbs)|
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.
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.
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.
Serving size: Complete recipe
Calories 5356 Calories from Fat 1989
% Daily Value*
Total Fat 228 g351.4%
Saturated Fat 119.6 g598%
Trans Fat 0 g
Cholesterol 854.2 mg284.7%
Sodium 195 mg8.1%
Total Carbohydrates 806 g268.5%
Dietary Fiber 17.5 g70%
Sugars 594.7 g
Protein 48 g96%
Vitamin A 109.9% Vitamin C
Calcium 40% Iron 42.5%
*Based on a 2000 Calorie diet