Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FROSTING
- 8 Squares (8 oz) semisweet
- 1 1/2 c Unsalted butter, softened
- 1 ts Instant espresso powder
- 1 ts Hot water
Preparation
Heat oven to 350F. Line three 9-inch round cake pans with wax paper. Grease and flour paper. Dissolve espresso powder in water; stir in chocolate until melted. Cool. Combine flour, cocoa, baking soda, baking powder and salt in bowl. Beat butter and sugars in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. With mixer at low speed, add dry ingredients alternately with chocolate mixture, beginning and ending with dry ingredients, until blended. Spread batter in prepared pans; bake 22 to 25 minutes until toothpick inserted in center comes out clean. Cool in pans on wire racks 20 minutes. Invert and remove pans; invert cakes again, right side up, on racks and cool. Make Frosting: Meanwhile, melt chocolate in microwaveproof bowl on High 1 to 2 minutes; cool just to room temperature. Beat butter on medium-high speed in large mixer bowl until light and fluffy. Add espresso. Beat in confectioners sugar until light and fluffy. Beat in cooled chocolate. Place one layer on cake plate and spread with scant 1 cup frosting. Top with second layer and another scant 1 cup frosting. Top with third layer and spread top and sides with remaining frosting. Makes 12 servings NOTES : Per serving: 735 calories; 45.5 g total fat; 27 g saturated fat; 146 mg cholesterol; 358 mg sodium; 83 g carbohydrates; 6 g protein * Exported from MasterCook II * Recipe by: Ladies Home Journal (Feb 97) Posted to EAT-L Digest 04 Feb 97 by Sean Coate on Feb 5, 1997.
