 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
I discovered this recipe in Lee Lee's Recipe Box. It is best to be used with Coffee Buttercream Frosting. Ingredients:
1/2 cup butter, softened |
1 1/4 cups powdered sugar |
3 egg yolks |
1 teaspoon instant espresso powder |
1/3 cup cold coffee |
1/3 cup whipping cream |
2 cups cake flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 cups frosting (of your choice or use coffee buttercream frosting) |
1/2 cup pecans, coarsely chopped |
2 teaspoons orange peel, freshly grated |
Directions:
1. Pre heat oven to 350 degrees F.
2. Cream butter and sugar in large mixer bowl.
3. Add egg yolks 1 at a time, beating well after each addition.
4. Dissolve coffee powder in cold coffee; stir into butter mixture.
5. Add whipping cream; stir well until smooth.
6. Set aside.
7. Sift together flour, baking powder, baking soda and salt; sift again.
8. Fold flour mixture into butter mixture.
9. Pour into 2 floured and greased 9 cake pans.
10. Bake until wooden pick inserted in centers is with-drawn clean, 20-25 minutes.
11. Cool on wire rack.
12. Place 1 cake layer on serving plate.
13. Spread top with 1 cup of frosting.
14. Top with remaining layer.
15. Spread top of cake with 1 cup of frosting.
16. Sprinkle pecans and orange peel over frosting.
|
|