My Yummy Hot Expresso Cakes
By
Norma DeRemer
@PApride
1
Ingredients
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·oil, melted butter or cooking spray
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·cake:
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1 1/2 call purpose flour
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1 Tbspbaking powder
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1 Tbspunsweetened cocoa
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3/4 cunsalted butter, softened
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3/4 clight brouwn sugar
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3eggs, beaten
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1 tsppure vanilla extract
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3 Tbspstrong expresso coffee, cooled
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·crushed pecans, walnuts (optional) or coffee sugar crystals.
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·sauce:
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1 Tbspcornstartch
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1 cstrong expresso coffee
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1/2 clight cream
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3 Tbsplight brown sugar
How to Make My Yummy Hot Expresso Cakes
- Preheat your oven to 350 and greese and flour a 7 X 11 inch rectangular cake pan and shake of excess flour out of pan and set aside.
- Sift the flour, baking powder and cocoa into a large bowl and add the butter, brown sugar, eggs and vanilla extract.
- Beat well until the mixture is smoothe and then beat in the coffee.
- Spoon the mixture into the prepared pan and smoothe to surface with a spatula.
- Place in oven and bake for 30 to 35 minutes or until risen and firm to the touch.
- Remove cake from oven and place on a wire rack.
- To make the sauce; mix the cornstartch with 2 tablespoons of the coffee, then add to a pan with the remaining coffee, cream and brown sugar.
- Heat gently while stirring until boiling, then reduce the heat and stir for 2 minutes or until slightly thickened.
- Using a 3 1/2 inch plain cookie cutter, stamp out 6 circles from the warm cake (the leftovers can be eaten cold)
- Place the cakes onto warmed serving plates and sprinkle with coffe sugar crystals and walnuts or pecans (optional). Spoon the sauce over cakes and serve warm.