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Foodgeek: |
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Rating: |
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Servings: |
24 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 cups sugar
1 cup unsweetened cocoa
1 cup vegetable shortening
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
3 cups all-purpose flour
2 eggs, room temperature
1 cup milk, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
1 cup strong hot coffee
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Directions:
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Preheat oven to 350°F. Grease the sides and bottom of 2 (9-inch) cake pans with shortening and then dust them with flour. In a large mixing bowl, combine all of the ingredients except the coffee. Mix at low speed until blended, scaping the sides of the bowl occasionally with a rubber spatula. Slowly add the coffee while mixing on low. Mix until smooth. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire racks for about 20 minutes, then invert onto racks and remove pans. Cool completely.
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