Pat's Chocolate Cake ~ Kahlua Frosting
By
patricia donahy
@CuernavacaChef
1
Growing up in a foreign country in the '50's meant little access to American products so whenever my mom would come to the United States she would buy Hershey's loose cocoa and then make a delicious chocolate cake. This is her cake that has become a family tradition! It's easy to make and oh so moist! Hope you enjoy!
Rating:
★★★★★ 1 vote5
Comments:
Serves:
8-10 servings
Prep:
30 Min
Cook:
50 Min
Method:
Bake
Ingredients
-
2 1/4 csugar
-
2 call purpose flour
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1 chershey's cocoa powder
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1 1/2 tspbaking soda
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1 1/2 tspbaking powder
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1 tspsalt
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2 largeeggs large
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1 chalf and half
-
1/2 cvegetable oil
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1 cboiling coffee
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2 1/2 tspmexican vanilla
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CHOCOLATE KAHLUA FROSTING
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1/2 cbutter, melted
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3/4 cheaping cup cocoa powder
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3 cpowdered sugar
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1/3 cmilk, 2%
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2 tspmexican vanilla
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1/2 ckahlua
How to Make Pat's Chocolate Cake ~ Kahlua Frosting
- Preheat oven to 350º. In a mixmaster, combine dry ingredients [no sifting]. Except for boiling coffee,add wet ingredients to dry ingredients. Mix well. Add boiling coffee; batter will be soupy. Pour into two 9-inch greased and sugared round pans.
- Bake 45-55 minutes. Cake should be moist; do not overcook. Cool for 10-15 minutes. Place wire rack on top of each cake and invert cake onto rack. Finish cooling approximately 1 hour or so.
- FROSTONG: In a mixmaster, mix melted butter with cocoa. Add powdered sugar alternately with milk, vanilla, and Kahlua until mixture reaches desired spreading consistency. Frost bottom layer first, then add top layer and finish frosting.
- If desired, can be refrigerated for 15 minutes until set.
HINT: instead of dusting generously greased cake pans with flour, use white granulated sugar. It will not leave a dry white powder on cakes, and it will add sweetness.
