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.
Calories 2620 Calories from Fat 957
% Daily Value*
Total Fat 108 g165.8%
Saturated Fat 26.6 g132.8%
Trans Fat 9 g
Cholesterol 352.5 mg117.5%
Sodium 1200.3 mg50%
Total Carbohydrates 394 g131.3%
Dietary Fiber 10.3 g41.4%
Sugars 272.2 g
Protein 32 g63.4%
Vitamin A 8.1% Vitamin C
Calcium 9.7% Iron 57.9%
*Based on a 2000 Calorie diet