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Recipe of the Week
By Mary Kay Radnich
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Ingredients
| 1 3/4 |
c |
Flour;
Unbleached, Sifted |
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| 2 |
t |
Baking Powder |
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| 1 |
t |
Cinnamon;
Ground |
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| 1/8 |
t |
Cloves;
Ground |
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| 1/2 |
c |
Butter Or
Regular Margarine |
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| 1 |
c |
Sugar |
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| 2 |
ea |
Eggs; Large |
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| 1/2 |
c |
Milk |
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CINNAMON WHIPPED CREAM
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| 1/4 |
c |
Sugar |
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| 2 |
t |
Vanilla
Extract |
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| 4 |
oz |
Semisweet
Chocolate |
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| 1/2 |
c |
; Brewed
Strong Coffee |
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| 1/2 |
t |
Cinnamon;
Ground |
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| 1 |
t |
Vanilla
Extract |
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| 2 |
c |
Heavy
Whipping Cream |
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Instructions
- Sift the flour, baking powder, cinnamon and cloves together; set
aside.
- Combine chocolate and coffee in small saucepan. Cook over low heat
until the chocolate is melted, stirring constantly. Remove from heat
and cool to room temperature. Cream the butter and sugar together in
a mixing bowl, until they are light and fluffy. Use an electric
mixer set on medium speed. Add eggs, one at a time, beating well
after each addition.
- Beat in vanilla and chocolate mixture. Add dry ingredients
alternately with milk to the creamed mixture, beating well after
each addition. Pour batter into 2 greased and waxed paper-lined
8-inch cake pans. Bake in a preheated 350 degree F. oven for 30
minutes or until cake tests done.
- Cool in pans on racks for 10 minutes. Remove from pans; cool
completely on racks. To assemble the cake, place one cake layer on
serving plate. Spread with Cinnamon Whipped Cream. Top with second
cake layer. Frost sides and top with remaining Cinnamon Whipped
Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM:
Chill large mixing bowl and beaters. Combine cream, sugar, vanilla,
and cinnamon and beat with an electric mixer set at high speed until
soft peaks form and mixture is thick enough to spread. DO NOT
overbeat or you will have butter instead of whipped cream.
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