1/2 c Unsweetened cocoa
1/2 c Boiling water
2 1/2 c All purpose flour
1 1/2 ts Baking soda
1/2 ts Salt
1 3/4 c Sugar
2/3 c Butter or margarine
2 Eggs
1 ts Vanilla extract
1 c Buttermilk
FILLING:
5 tb Flour
1 c Milk
1 c Sugar
1 c Butter or margarine
1/2 ts Instant coffee granules
2 ts Water
1 ts Vanilla extract
2 ts Unsweetened cocoa
1 c Chopped pecans
FROSTING:
1/2 c Shortening
1/4 c Butter or margarine
2 1/2 tb Evaporated milk
1 tb Boiling water
1 1/2 ts Vanilla extract
1 ds Salt
1 lb Sifted confectioners’ sugar,
-divided
CAKE:
Pecan halves, optional
For cake, make a paste of cocoa and water. cool and set aside. Sift
together flour, soda and salt; set aside. In a large mixing bowl, cream the
sugar and butter. Add eggs and vanilla. Blend in cocoa mixture. Add flour
mixture alternately with the buttermilk. Blend until smooth. Pour into two
greased and floured 9 inch cake pans. Bake at 350 for 35 minutes or until
cake tests done. Remove from pans and cool on a wire rack. For filling,
cook flour and milk in a saucepan over low heat,stirring constantly, until
thick. Cool. Meanwhile, cream sugar and butter until light. Dissolve
coffee in water; add with vanilla, cocoa and milk mixture to creamed
mixture. BEat until fluffy, about 5 minutes. Fold in nuts. Split each cake
layer in half. Divide filling into thirds and spread between layers. For
frosting, cream shortening and butter. Add milk, water, vanilla, salt and
half the sugar. Beat well. Add remaining sugar and beat until smooth and
fluffy. Spread over top and sides of cake. Garnish with pecan halves, if
desired. Yield: About 16 servings.
Origin: Country Woman, Nov/Dec 1991 Shared by: Sharon Stevens
From
Yields
6 Servings