Recipe Talk

In November 1999 the FoodDay section of the Oregonian Newspaper had a wonderful recipe for Chocolate Mocha Cake. It was a winner from a recipe contest held by The Innskeepers
Association. I have made this recipe many times over the years
and now I have lost the recipe. Can anyone please help me find
this recipe again

Thanks for your help.
Sally

Chocolate Cake with Mocha Icing

Ingredients
2 2/3 cups cake flour sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup brown sugar dark, packed
1 1/2 sticks butter unsalted, softened
3 large eggs
3/4 cup corn syrup, light
1 tablespoon vanilla extract
4 ounces chocolate unsweetened cooled
1 1/2 cups buttermilk
Glaze
1 cup water
1/2 cup sugar
1 teaspoon vanilla extract
Mocha icing
3 sticks butter, unsalted room temp.
4 1/2 cups powdered sugar
1/2 cup heavy whipping cream
3 tablespoons instant coffee
2 teaspoons cocoa powder unsweetened
2 teaspoons vanilla extract
1/4 teaspoon salt
Directions

Sift the flour, baking soda and salt together in a medium-size bowl and set aside.

Place the brown sugar in a large bowl of an electric mixer; beat on high speed about 10 seconds to break up sugar.

Add the butter and beat until the mixture is the consistency of wet sand, about 1 minute.

Beat in the eggs one at a time until well blended, about 10 seconds each time.

Add the corn syrup and vanilla and beat until smooth, about 5 seconds.

Beat in the cooled chocolate until well blended and smooth, about 3-5 minutes, scraping bowl sides well.

Add flour mixture and buttermilk alternately to chocolate mixture, beginning and ending with flour and beating after each addition just until smooth.

Pour equal amounts of the batter into three 8-inch round greased and lightly floured cake pans (1 1/2 inches deep).

Bake at 350 degrees until centers spring back when lightly pressed, about 35 - 40 minutes.

Remove cake layers from pans to a wire rack and glaze while still hot.

Cool thoroughly.

Spread generously with icing between layers and on top and sides.

GLAZE:

In a small saucepan combine the water and sugar; bring to a boil.

Remove from heat and stir in the vanilla.

With a pastry brush, brush hot glaze over the surface and a little on the sides of each cake layer, using all the glaze .

Makes about 1 cup glaze.

MOCHA ICING: Cream the butter in a large bowl of an electric mixer on high speed until very creamy, about 2 minutes.

Gradually add the sugar and beat until smooth, about 3 minutes.

In a separate bowl, combine 1/3 cup of the cream and the remaining ingredients, stirring until thoroughly dissolved.

Add cream mixture to the butter mixture .

Beat until well blended and sugar is completley dissolved, about 5 minutes, scraping bowl well.

Thin with a little more cream if desired.

Makes enough frosting for one 3-layer cake.