February 25, 2011

Dishin' Mocha Creole Spice Cake

Mocha Creole Spice Cake

For the Cake:

2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon cloves
1/2 cup butter
1 cup granulated sugar
2 eggs, unbeaten
1/3 cup molasses
3/4 cup milk

  • Sift flour once. Measure. Add baking powder, salt and spices, and sift together 3 times. 
  • Cream shortening thoroughly; add sugar gradually and cream together until fluffy. 
  • Add eggs one at a time, beating thoroughly after each one. 
  • Add molasses and blend. 
  • Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. 
  •  Bake in 2 greased 9-inch layer pans at 375 degrees F for 25 to 30 minutes, or until done.
 Frost with Mocha Creole Frosting:

1/3 cup butter
4 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract (use real vanilla, not vanilla flavoring)
1/4 teaspoon salt
1 square unsweetened chocolate
1/3 cup strong coffee

  • Cream butter well; 
  • Add 1 cup of the sifted confectioners' sugar gradually, blending after each addition. 
  • Add vanilla extract, salt and melted unsweetened chocolate. Mix well. 
  • Add remaining 3 cups confectioners' sugar alternately with about 1/3 cup strong coffee, until frosting is of right consistency to spread.


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