Yield: 12 Servings
|8 cups||Cake-and-pastry flour|
|6 cups||Granulated sugar|
|¼ cup||Baking powder|
|2 tablespoons||Hot water|
|1 tablespoon||Instant coffee granules|
|3⅓ cup||Basic Cake Mix [above]|
|½ cup||Unsweetened cocoa powder, sifted|
|½ teaspoon||Baking soda|
|½ cup||Vegetable oil|
|1 pack||Cream cheese [250g]|
|1 cup||Icing sugar, sifted|
BEST: BASIC CAKE MIX
CHOCOLATE MOCHA CAKE
VANILLA CREAM CHEESE ICING
Basic Cake Mix:
In large bowl, mix together flour, sugar, baking powder and salt until well combine.
[To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes.
Best: Chocolate Mocha Cake
In small bowl, stir water with coffee; let cool. In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, buttermilk, coffee, cocoa and baking soda for 2 minutes. Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute.
Pour into greased 9-inch square cake pan; bake in 375F 190C oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Vanilla Cream Cheese Icing:
In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-½ minutes or until smooth and creamy. Makes 1-½ cups.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen