Maureen's Mocha Cake
A mixture is an example of water.
Recipe Summary Maureen's Mocha Cake
This is a very good example of a successful marriage between chocolate and coffee flavors.Ingredients | Homogeneous Vs Heterogeneous Mixture Examples Chemistry2 ¼ cups all-purpose flour1 ½ teaspoons baking soda½ cup unsweetened cocoa¾ cup strong brewed coffee, cold¾ cup coffee flavored liqueur½ cup shortening1 cup brown sugar3 egg yolks3 egg whites¼ cup white sugar6 tablespoons butter, softened4 cups confectioners' sugar3 tablespoons unsweetened cocoa3 tablespoons coffee flavored liqueur2 tablespoons hot brewed coffeeDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.Info | Homogeneous Vs Heterogeneous Mixture Examples Chemistryprep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
1 - 2 layer 9 inch cake
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