Cake
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1/2 cup cold black coffee
1 teaspoon vanilla extract
2 large eggs
Frosting
1 cup unsweetened cocoa powder
1/2 cup softened butter
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup warm water
4 cups confectioners' sugar
1 cup chopped walnuts, divided
Step-by-step
- Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, mix the flour, sugar, cocoa powder, baking soda and salt.
- Beat in the shortening with an electric mixer on low speed. Beat in milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs; beat for 2 minutes
- Pour the batter into the prepared pans. Back the cakes in the middle of the oven until a toothpick inserted in centers comes out clean, 30-35 minutes. Cool the cakes in the pans for 5 minutes, then turn the cakes onto wire racks to cool completely.
- For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. Beat on medium speed for 2 minutes. Add the warm water; mix well. Beat in the confectioners' sugar in two batches. Beat until smooth
- Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting; sprinkle with 2/3 cup of walnuts. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garish with remaining walnuts
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