Double Mocha Cake
|Shortening||1 Cup (16 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Brewed coffee||5 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Creamy mocha frosting||2 Cup (32 tbs)|
|Chocolate leaves/Chocolate curls||2 Tablespoon|
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 350Â° 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.