Ingredients
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| Photo by: kraft |
Cake
2 cups of all-purpose flour
2 cups of all granulated sugar
1/2 cup of unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1/4 teaspoon of salt
1/2 cup of vegetable shortening
1 cup of milk
1/2 cup of cold black coffee
1 teaspoon of vanilla extract2 large eggs
Frosting
1 cup of unsweetened cocoa powder
1/2 cup of softened butter
1/2 cup of light corn syrup
1/2 teaspoon of vanilla extract
1/4 teaspoon salt
1/4 cup of warm water
4 cups of confectioners' sugar
1 cup of chopped walnuts, peanuts or cashews, divided
Directions
1 Preheat oven to 350 degrees Fahrenheit . Grease and flour two 9-inch cake pans. In a large bowl, mix the flour, sugar, cocoa powder, baking soda and salt.
2 Beat in the shortening with an electric mixer on low speed. Beat in milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs; and beat for another 2 minutes.
3 Pour the batter into the prepared pans; smooth with a spatula. Bake the cakes in the middle of the oven until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool the cakes in the pans for 5 minutes then turn the cakes onto wire racks to cool completely.
4 For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. Beat on medium speed for 2 minutes. Add the warm water; mix well. Beat in the confectioners’ sugar in two batches. Beat until smooth.
5 Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting; sprinkle with 2/3 cup walnuts, peanuts, or cashews. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish the cake with the remaining walnuts, peanuts or cashews.
6 You are now ready to serve and enjoy, this cake will feed approximately 12 people.
I hope everyone enjoys this recipe as much as I did. Try it out for yourself and let me know what you thinks!
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