Yield: 12 servings
|2¼ cup||Sifted cake flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|1 teaspoon||Instant coffee powder|
|5 larges||Eggs, separated|
|½ cup||Butter, softened|
|½ cup||Vegetable shortening|
|4 ounces||Unsweetened chocolate,|
|Melted and cooled|
|2 teaspoons||Vanilla extract|
|Karen's Chocolate Frosting|
Preheat the oven to 350. Grease and flour 2 9-inch round cake pans.
Combine the flour, baking powder, baking soda, salt, and instant coffee powder. In a small bowl, whisk the egg yolks until well-blended. Beat the butter and shortening in a bowl with a mixer till creamy. Gradually beat in the sugar till light and fluffy. Beat in the egg yolks, melted chocolate, and vanilla. At low speed, beat in the dry ingredients alternately with the buttermilk, beginning and ending with dry ingredients. Beat until blended. Beat the egg whites in a clean bowl with clean beaters till foamy. Gradually increase the speed and beat till stiff peaks form. Fold gently into the batter.
Pour the batter into the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pans on wire racks for 10 minutes. Unmold and cool completely. Fill and frost the cake when completely cooled.
Submitted By MONICA WILLYARD On 08-02-95