Amaretto Chocolate Cake
Saved in 3 recipe boxes and 1 cookbook
|1||cup||brown sugar||light, packed*|
|2 1/4||cups||flour, all-purpose|
|1 1/2||teaspoons||baking soda|
|3/4||cup||espresso, brewed||or strong coffee, cold*|
|2||tablespoons||espresso, brewed||or coffe, hot, up to 3 tablespoons*|
Grease and flour two 9 inch cake pans.
Preheat oven to 350 degrees F.
Beat egg whites until frothy, then beat in granulated sugar until stiff peaks form.
Cream butter and brown sugar until fluffy.
Beat in egg yolks 1 at a time.
Sift flour, cocoa and baking soda together.
Add to creamed mixture alternately with coffee and blend well.
Fold egg whites into batter.
Pour into prepared pans.
Bake 30 to 35 minutes or until done.
Cool 10 minutes, invert on wire rack and remove pans.
Cool completely before frosting.
Place one layer on cake plate and spread frosting on top.
Position second layer over the first.
Spread frosting on cake sides and top.
Decorate with shaved chocolate, if desired.
Amaretto Frosting: In a large bowl, cream together butter and sifted confectioners' sugar.
Add unsweetened cocoa powder, amaretto and hot coffee.
Beat until smooth.
First published: 1996-01-27 last updated: 2014-12-16