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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 3/4 cups unsifted all-purpose flour

  3. 2 cups sugar

  4. 3/4 cup cocoa

  5. 2 teaspoons baking soda

  6. 1 teaspoon baking powder

  7. 1 teaspoon salt

  8. 2 eggs

  9. 1 cup strong coffee

  10. 1 cup buttermilk or sour milk*

  11. 1/2 cup vegetable oil

  12. 1 teaspoon vanilla

  13. **FROSTING**

  14. 3 tablespoons butter or margarine

  15. 2 tablespoons cocoa for light flavor -- or 1/4 cup for 1 medium -- or 1/2 cup for dark

  16. 1 1/3 cups confectioners' sugar

  17. 3 tablespoons milk

  18. 1/2 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Combine dry ingredients in large mixer bowl. Add remaining ingredients; beat at medium speed 2 minutes (batter will be thin). Pour into a greased and floured 13x9x2-inch pan. Bake at 350 degrees for 35 to 40 minutes or until cake tester comes out clean. (For cupcakes bake 20 minutes.) Cool completely; frost.

  2. *To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. CHOCOLATE FUDGE FROSTINGFor 1 Cup of frosting: Melt butter in saucepan over medium heat. Add amount of cocoa for flavor you prefer. Heat just until mixture begins to boil, stirring constantly until smooth. Pour into small mixer bowl. Cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. (Continue on next page)

  3. One cup frosts an 8- or 9-inch square or round cake or pan of brownies or top of a 13x9x2-inch cake or pan of brownies. Two cups fills and frosts an 8- or 9-inch two-layer cake or frosts 30 cupcakes.

  4. For 2 Cups of frosting follow above instructions and increase ingredients as follows:

  5. 1/3 cup butter or margarine 3 tablespoons Cocoa for light flavor, or 1/3 cup for medium, or 2/3 cup for dark 2 2/3 cups confectioner's sugar 1/3 cup milk 1 teaspoon van

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