The recipe for this came from Cuisine at home but the premise for it belongs to Myra's aunt Hattie Mae. When Myra's Dad (Elmer) was still a child his older sister Hattie Mae baked a chocolate cake with chocolate icing. He kept trying to get a piece and she kept having to run him away till finally she ended up locking it in a pie safe until after dinner time, hence the name Hattie Mae's Lock Cabinet Cake. This story has been told around their house for years. Myra's Dad is now in his 80's and suffering from Alzimers. We give ya'll this recipe in his honor. Enjoy and make your own memories.
Preheat oven to 350 with rack in the center. Spray two 8x2 inch round cake pans with non stick spray.
Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined-a few limps are OK.
Divide batter between pans then bake until a toothpick inserted into the center comes out clean, 35-40 min. Cool cakes on a rack for 15 min, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
Glossy Chocolate Icing Recipe
Melt butter in a large saucepan over medium heat.
Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.
Combine heavy cream (at least 36% fat to insure frosting will set up), sour cream, and instant coffee in a large measuring cup mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 min. Do not boil.
Remove from heat and add vanilla. Cool icing to room temperature until spreadable, 2-3 hours. (Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high powder in 20-sec intervals, stirring well after each interval.)