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This moist, chocolatey cake with a hint
of coffee flavor is heavenly!
Died-and-Gone-to-Heaven
Chocolate Cake
- 1 3/4 cups all-purpose
flour
1 cup granulated sugar
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed brown sugar
2 large eggs, beaten
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant
Coffee Granules, dissolved in 1/2 cup water
1 cup powdered sugar
3 to 4 teaspoons buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant
Coffee Granules
- Preheat oven to 350°F
(175°C). Grease and flour 9-inch tube pan.
- Combine flour, granulated
sugar, cocoa, baking powder, baking soda and salt in large mixer
bowl. Add 1 1/4 cups buttermilk, brown sugar, eggs, oil and 2
teaspoons vanilla extract. Beat with an electric mixer on medium
speed for 2 minutes. Whisk in coffee until well blended. Pour
batter into prepared pan.
- Bake for 35 to 40 minutes
or until cake is set. Cool in pan on wire rack for 10 minutes.
Remove from pan; cool completely on wire rack.
- Combine powdered sugar,
3 to 4 teaspoons buttermilk, 1/2 teaspoon vanilla extract and
coffee granules to make a smooth icing. Drizzle over cooled cake.
Makes 16 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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