Tuesday, November 5, 2013

Cappuccino Cake

  • 2 heaping Tablespoons dark cocoa powder, plus more for dusting pans
  • 1 Box any flavor of chocolate cake mix (I use Duncan Hines)
  • 1 Cup sour cream
  • 1/2 Cup milk
  • 1/4 Cup oil
  • 3 eggs
  • 1-2 teaspoons Vanilla
  • Cappuccino Icing
  • 1 teaspoon vanilla
  • 5 cups confectioner's sugar
  • Enough instant coffee granules to make three 6 oz cups of coffee (Read instructions on instant coffee to see how much they say to add for each cup. This will seem like a lot but it isn't)
  • 1/2 cup milk
  • 2 sticks butter, softened on the counter at room temperature (not in microwave)

  1. Preheat oven to 350.
  2. Grease pans with shortening and dust with cocoa powder.
  3. Place all cake ingredients into a mixing bowl.
  4. Mix about two minutes with an electric mixer, or until well blended, scraping down sides as needed.
  5. Divide evenly among prepared pans and let cook until done, about 25 minutes.
  6. Let sit in pans for ten minutes before turning out to cool completely.
  7. Cappuccino Icing Instructions
  8. Stir instant coffee granules into milk until dissolved.
  9. Place well softened butter in mixing bowl and beat until fluffy.
  10. Add all other ingredients and mix until smooth. Scrape down sides.
  11. Beat with mixer 5-7 minutes or until fluffy.
  12. Ice cake and refrigerate. Best if served cold with chocolate ice cream and drizzled with chocolate syrup (such as Hershey's).
  13. This cake translates very well to a 13 x 9 if you'd like to save some time!

    from www.southernplate.com

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