Mudd cake

Yield: 4 Servings

Measure Ingredient
1¾ cup Brewed coffee
¼ cup Bourbon whiskey
5 ounces Unsweetened chocolate
½ pounds Butter; cut into pieces
2 cups Sugar
2 cups All purpose flour
1½ teaspoon Baking soda
⅛ teaspoon Salt
2 Eggs; lightly beaten
1 teaspoon Vanilla extract
Confectioners' sugar; for dusting

Preheat the oven to 275 degrees. Grease and flour a 9 by 2-inch round cake pan.

Combine the coffee, bourbon, and chocolate in the top of a double boiler.

Place over simmering water and stir until the chocolate melts. Whisk in the butter, a little at a time, until all of it is melted. Remove from the heat, transfer to a large bowl, and beat in the sugar.

Sift together the flour, soda, and salt into a bowl. Add the sifted ingredients to the coffee mixture. Beat well for about 1 minute. Add the eggs and vanilla and beat until the batter is smooth. Pour the batter into the pan.

Bake for 1½ hours, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then turn out onto a rack. When ready to serve, dust the top of the cake with confectioners' sugar.

Yield: 10 servings

Recipe by: COOKING LIVE #CL9109 Posted to MC-Recipe Digest by Sue <suechef@...> on Apr 27, 1998

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