Assemble these supplies:
- 2 1/2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Vegetable oil
- 1/2 cup strong brewed colfee
- 1/2 cup colfee-flavored liqueur
- 3 large eggs
- 1 cup sour cream
Coffee and Cream Frosting
(recipe follows)
Garnish: cinnamon sticks, chocolate-covered espresso beans
Steps in Preparation:
- Preheat oven to 325°. Lightly grease and flour 3 (8—inch) cake pans.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Add oil, coffee, liqueur, and eggs. Beat at niec liuin speed with an electric mixer until smooth. Stir in sour Cream. Pour into prepared pans and bake for 30 to 32 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks. Spread Coffee and Cream Frosting in between layers and on top of cake. Garnish with cinnamon sticks and chocolate-covered espresso beans, if desired. Store in refrigerator.
Coffee and Cream Cake Frosting
- 1 teaspoon unflavored gelatin
- 1/4 cup cold water
- 2 cups heaw whipping cream
- 1/4 cup sugar
- 2 tablespoons coffee-flavored liqueur
Makes about 4 cups
In a small bowl, soften gelatin in 1/4 cup cold water; let stand for 2 minutes. Microwave gelatin mixture on High in 30—second intervals until dissolved (approximately l minute total). Set aside, and let cool for 5 minutes.
In a large bowl, beat cream at medium—high speed with an electric mixer until slightly thickened. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir in gelatin mixture and liqueur. Cover and chill for 4 hours.