This cake was easy to make and very tasty but I will tell you that if you are planning to use the Coffee Icing Recipe below that came with the cake, you will need to double or even triple it to make enough to cover the entire cake. I had to resort to using a premade cream cheese frosting. It was good anyway but next time I make this cake, I will definitely double the icing! The recipe is from the Baltimore Sun Paper.
MOCHA CAKE WITH COFFEE ICING
2 cups all-purpose flour
2 cups white sugar
2/3 cup unsweetened cocoa powder
½ cup unsalted butter, melted
1 cup buttermilk (sour milk may be substituted)
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee
1 cup hot water
1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
2. Combine flour, sugar, cocoa, melted butter, eggs, buttermilk or sour milk, baking powder, baking soda and salt into a mixing bowl. Dissolve instant coffee in 1 cup hot water and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
3. Bake for 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then turn out onto racks to cool completely before icing.
2 cups confectioners’ sugar
¼ cup butter, softened
3 to 4 tablespoons strong brewed coffee
1 teaspoon vanilla extract
Beat together confectioners’ sugar, butter, coffee and vanilla until smooth. Add more liquid or sugar as needed to reach proper consistency.
Place 1 cake layer on serving dish and frost top. Add second layer on top of first and frost top and sides with remaining frosting. If desired, drizzle some melted chocolate over top of iced cake and allow it to drip down sides.