It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.
YIELD
18 servingsPREP
20 minCOOK
20 minREADY
1 hrsIngredients
Directions
Sift flour, cocoa, soda, baking powder and salt together 3 times.
Cream shortening with sugar until fluffy.
Combine whole egg and egg yolks, beat well and add to creamed mixture.
Combine coffee and buttermilk.
Add sifted dry ingredients and liquids alternately in small amounts, beating well after each addition.
Pour into greased cupcake pans and bake in moderate oven (350F) for 20 minutes.
Cool for 1 hour and frost with mocha icing.
Makes 18 medium or 12 large cupcakes.
Melt 1 ounce (square) chocolate with 1 teaspoon butter and put a band around each cake with teaspoon or pastry brush.
MOCHA ICING: Sift sugar.
Cream butter. Add sugar. Beat until smooth. Add remaining ingredients.
Beat until well blended.
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