Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 cups | Sugar |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Salt |
| 1 cup | Hershey cocoa |
| 2 | Eggs |
| 1 cup | Milk |
| ½ cup | Oil |
| 1 cup | Hot Cappuccino; (coffee flavor) |
| 5 tablespoons | Wondra cake flour |
| 1 cup | Milk |
| ½ pounds | Butter |
| 1 cup | Sugar |
| 1 teaspoon | Vanilla |
| ⅓ cup | Ground almonds |
| ¼ pounds | Margarine |
| ⅓ cup | Crisco shortening |
| 1 pounds | Powdered sugar |
| ½ cup | Hershey cocoa |
| 1 teaspoon | Vanilla |
| Add milk as needed |
FILLING
ICING FOR CAKE
Notes: By Agnes M. Eckhart, Lehighton. The Times News, PA Preheat oven to 350°. Use two greased 8 or 9 inch pans. Combine dry ingredients. Add eggs, milk and oil and mix well. Add Cappuccino slowly.
Mix thoroughly. Bake for 40 minutes. Test for doneness.
FILLING: Combine flour and milk in saucepan. Cook, stirring constantly until thick and smooth paste. Cool. Beat butter, sugar, and vanilla until creamy. Add almonds. Beat until blended. Spread between layers.
ICING FOR CAKE:
Ice cake. Top with sliced almonds.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998