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Cake Combines Best of Coffee and Chocolate

March 29, 1990

Two classic flavors, chocolate and coffee, come together in a rich, easy to prepare cake that is enhanced with the nutty flavor of toasted almonds. Perfect for an afternoon snack, Cappuccino Fudge Cake, is topped with a thick fudge frosting.

CAPPUCCINO FUDGE CAKE

1 cup slivered almonds

3/4 cup shortening

1 3/4 cups sugar

3 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

2 cups flour

3/4 cup unsweetened cocoa powder

4 teaspoons instant coffee

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

Cappuccino Fudge Frosting

Spread almonds in single layer on baking sheet. Place in cold oven and bake at 350 degrees 9 to 11 minutes, stirring occasionally, until golden. Cool.

Cream shortening with sugar. Beat in eggs, vanilla and almond extract until fluffy. In separate bowl, combine flour, cocoa powder, instant coffee , baking soda, baking powder and salt. Mix well.

Blend dry ingredients into creamed mixture, alternately with milk. Stir in 1/2 cup toasted almonds.

Pour into greased and floured 13x9-inch baking pan and bake at 350 degrees 40 to 45 minutes or until wood pick inserted in center comes out clean. Cool on wire rack. Frost with Cappuccino Fudge Frosting and sprinkle with remaining 1/2 cup almonds. Makes 16 servings.

Cappuccino Fudge Frosting

1/4 cup butter or margarine

1/4 cup unsweetened cocoa powder

1 teaspoon instant coffee

2 tablespoons light corn syrup

2 tablespoons milk

2 cups powdered sugar, sifted

1 teaspoon vanilla

1/4 teaspoon almond extract

Melt butter in small saucepan. Blend in cocoa and instant coffee to dissolve. Stir in corn syrup, milk, powdered sugar, vanilla and almond extract. Beat until smooth. Spread over cake.

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