1 1/2 c Cake Flour; Sifted
1 1/4 c Sugar
1/3 c Cocoa; Baking
1 tb Instant Coffee
1 1/3 ts Baking Soda
3/4 ts Salt
2/3 c Vegetable Shortening
1 c Buttermilk
1 ts Vanilla Extract
2 ea Eggs; Large
———————–SWEETENED WHIPPED CREAM———————–
1 c Heavy Whipping Cream
2 tb Sugar
1 ts Vanilla Extract
Sift the cake flour, sugar, cocoa, instant coffee, baking soda and
salt together in a large mixing bowl. Add the shortening, 2/3 c of the
buttermilk and vanilla. Beat with an electric mixer, set on medium
speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs.
Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased
8-inch round cake pans. Bake in a 350 degree F preheated oven for 30
minutes or until cakes test done. Cool in pans on racks for 10
minutes. Remove from pans; and completely cool. Place one cake layer
on serving palte. Spread with Sweetened Whipped Cream. Top with
second cake layer. Frost cake with remaining Sweetened Whipped Cream.
Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing
bowl and beaters. Place cream, sugar, and vanilla in chilled bowl.
Beat with electric mixer, at high speed, until soft peaks form and
mixture is of a spreading consistency. DO NOT overbeat. (If you do,
you will have butter.)
Yields
12 Servings