1/2 c Unsweetened cocoa
1/2 c Boiling water
2 1/2 c All purpose flour
1 1/2 ts Baking soda
1/2 ts Salt
1 3/4 c Sugar
2/3 c Butter or margarine
2 Eggs
1 ts Vanilla extract
1 c Buttermilk
FILLING:
5 tb Flour
1 c Milk
1 c Sugar
1 c Butter or margarine
1/2 ts Instant coffee granules
2 ts Water
1 ts Vanilla extract
2 ts Unsweetened cocoa
1 c Chopped pecans
FROSTING:
1/2 c Shortening
1/4 c Butter or margarine
2 1/2 tb Evaporated milk
1 tb Boiling water
1 1/2 ts Vanilla extract
1 ds Salt
1 lb Sifted confectioners’ sugar,
-divided
CAKE:
Pecan halves, optional
For cake, make a paste of cocoa and water. cool and set aside. Sift
together flour, soda and salt; set aside. In a large mixing bowl,
cream the sugar and butter. Add eggs and vanilla. Blend in cocoa
mixture. Add flour mixture alternately with the buttermilk. Blend
until smooth. Pour into two greased and floured 9 inch cake pans.
Bake at 350 for 35 minutes or until cake tests done. Remove from
pans and cool on a wire rack. For filling, cook flour and milk in a
saucepan over low heat,stirring constantly, until thick. Cool.
Meanwhile, cream sugar and butter until light. Dissolve coffee in
water; add with vanilla, cocoa and milk mixture to creamed mixture.
BEat until fluffy, about 5 minutes. Fold in nuts. Split each cake
layer in half. Divide filling into thirds and spread between layers.
For frosting, cream shortening and butter. Add milk, water, vanilla,
salt and half the sugar. Beat well. Add remaining sugar and beat
until smooth and fluffy. Spread over top and sides of cake. Garnish
with pecan halves, if desired. Yield: About 16 servings.
Origin: Country Woman, Nov/Dec 1991 Shared by: Sharon Stevens
Yields
6 Servings