Chocolate Mocha Cake With Mocha Buttercream Icing
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Family Tested & Approved
1-3/4 cups all-purpose flour
1 cup very strong black coffee,cold
1/3 cup strong coffee,cold
4 to 4-1/2 cups powdered sugar
Heat oven to 350 degrees.
Grease and flour 13x9x2 inch pan; set aside.
In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt.
Add the eggs, coffee, buttermilk, oil, and vanilla; beat on medium speed for 2 minutes. (batter will be thin)
Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean.
Cool the cake 5 minutes and remove from pan to a wire rack, or cool completely in the pan before icing it.
Buttercream Mocha Icing:
In a mixing bowl, cream the softened butter and Crisco until well blended.
Add the powdered sugar, cocoa, vanilla, and mix well.
Mix the milk into the coffee and add to the mixture. Beat until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.