Velvet Devil's Food Layer Cake w/Coffee-Part 1
1/2 c Nonalkalized cocoa, such as Hershey's measured by spoon 2 ts Instant espresso or instant Coffee 1 c Boiling water 2 ts Pure vanilla extract 12 tb Butter; unsalted, softened
Ingredients
- 1/2c nonalkalized cocoa, such as
- 2ts pure vanilla extract
- 12tb butter; unsalted, softened
- 11/4 c sugar
- 2lg eggs; room temperature
- 11/4 c all-purpose flour; measured
- 1/2ts salt
- 1tb pure vanilla extract
Directions
- 1
1/2 c Nonalkalized cocoa, such as Hershey's measured by spoon 2 ts Instant espresso or instant Coffee 1 c Boiling water 2 ts Pure vanilla ex
- 2
unsalted, softened 1 1/4 c Sugar 2 lg Eggs
- 3
room temperature 1 1/4 c All-purpose flour
- 4
measured By dip-and-sweep 1/2 ts Baking soda 1/2 ts Salt Coffee buttercream frosting: 1 tb Instant coffee (preferably Espresso 1 tb Coffee l
- 5
softened (unsalted 2 c Confectioner's sugar 2 tb Beaten egg or pasteurized Egg or 1 beaten egg yolk 1
- 6
For the cake, adjust oven rack to center position and heat oven to 350 degrees
- 7
Grease two 8x1-1/2 round baking pans with shortening
- 8
Line pan bottoms with waxed or parchment paper