Yield: 1 Serving
| Measure | Ingredient |
|---|---|
| 2 cups | Cake flour; sifted |
| 3 tablespoons | Cocoa |
| 2¼ teaspoon | Salt |
| ½ cup | Butter; or shortening |
| 1 cup | Sugar |
| 1 \N | Egg; well beaten |
| ¾ cup | Coffee; strong |
| 1 teaspoon | Vanilla |
| 2 tablespoons | Conf. sugar |
| 1 cup | Cream; whipped |
| ½ cup | Dates; finely cut-or raisin |
| ½ cup | Nut meats; broken |
FILLING & TOPPING
Sift flour once, measure, add cocoa, baking powder and salt and sift togeth er three times. Cream butter thoroughly, add sugar gradually, and cream tog ether until light and fluffy; then beat in egg. Add flour, alternately with coffee, a small amount at a time, beating after each addition until smooth.
Add vanilla. Bake in two greased 9" layer pans in moderate oven, 375~, 30 m inutes. Cool. Add confectioners' sugar to whipped cream, mixing until blend ed. Fold dates and nut meats into whipped cream. Spread between layers of cake. Sift confectioners' sugar over top of cake.
Posted to MM-Recipes Digest V4 #3 by tbankerd@... on Jan 13, 1999