Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1 1/4 cups granulated sugar

  3. 2 eggs, well beaten

  4. 2 1/2 cups flour

  5. 1/4 teaspoon salt

  6. 4 teaspoons baking powder

  7. 1 teaspoon nutmeg

  8. 1 teaspoon cinnamon

  9. 1 cup milk

  10. 1 tablespoon cocoa

  11. 1 tablespoon cold water Icing/filling:

  12. 3 tablespoons butter

  13. 3 cups powdered sugar

  14. 4 tablespoons cocoa

  15. 1 teaspoon vanilla extract

  16. 5 tablespoons strong coffee

Instructions Jump to Ingredients ↑

  1. : Preheat the oven to 375 degrees F. Grease and flour three 8 inch diameter round cake pans. Cream the shortening. Add the sugar a little at a time, then add the eggs, mixing thoroughly. Sift together the flour, salt, baking powder, nutmeg and cinnamon. Add a little of the dry ingredients to the first mixture. Add milk, a small amount at a time, then the remaining dry ingredients. Divide two thirds of this batter between 2 of the prepared pans. To the remaining batter, add the cocoa, which has been mixed with the cold water. Spoon into the third cake pan. Bake the layers for 15-20 minutes, until the cakes test done. Transfer to racks and let cool completely. Filling/icing: Cream the butter. Add the sugar and cocoa very slowly, beating until light and fluffy. Add the vanilla and coffee, a few drops at a time, until the filling is soft enough to spread. Remove the cakes from their pans. Place a white layer on a plate. Spread a thin layer of icing over the top. Add the dark layer, spreading a thin layer of icing over the top. Top with the third layer. Spread top and sides with the remaining icing.


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