Wednesday, June 10, 2009

Gold Cake With Mocha Frosting

Yes, you read it here. Coffee, chocolate and cake all in one. What more could you want?

I was attracted to this cake recipe because it said, "One Bowl! One Bowl!" That's a sure sign of excellence to me; I'm just not big on messmaking. Indeed, my daughters will scold me for washing and reusing the same one measuring cup and spoon over
and over ("So why do you have 6 measuring cups again? For fun?"). Hah! Talk to me when you invent the robot which will hand me stuff and then take it away and clean it for me. Then I'll use every bowl and cup in the house. Again, I digress; sorry. Both of these recipes came from Fanny Farmer. Isn't it cool to have a friend (even a square paper one) named Fanny who has great ideas?

ONE BOWL GOLD CAKE

2-1/4 cups cake flour, or 2 cups regular flour sifted twice

1 tbsp baking powder
1 tsp salt
1-1/4 cup sugar
1/2 cup oil
1 cup milk
2 eggs
1 tsp vanilla extract


Sift together the dry ingredients into your mixing bowl. Add the oil and milk, and beat on low until mixed, then on medium for 2 minutes. Add the vanilla and eggs one at a time, beat on low to combine, then on medium for another 2 minutes. Pour into greased and floured pans and bake at 350F for 35 minutes for a 9x13 sheet cake, 30 minutes for layer cakes or 50 to 55 for tube or bundt cake. And try this frosting; even my non-chocolate loving dearly beloved liked it!

COCOA MOCHA FROSTING

3/8 cup boiling water
2 tsp instant coffee granules
1 tbsp butter
2 tbsp cocoa powder
1 pound confectioners sugar

Pour the boiling water in your mixing bowl; dissolve the coffee in it and add the butter. Let it sit for a couple of minutes, then slowly beat in the cocoa powder and sugar. Beat at medium speed until thick enough and smooth, adding more sugar or a few drops ore water if needed. Enjoy!
This picture is the last piece of the cake. Seriously, it lasted one dessert and one breakfast. I hope yours lasts longer!

14 comments:

Channon said...

Oh my. Do I have all those ingredients in the house? If so, that might have to hop in the oven tonight...

doggybloggy said...

sweet - or is that such and obvious thing to say?

Katherine Aucoin said...

YUM! i think coffee enhances the flavor of chocolate...a perfect pairing.

Melanie said...

I am going to make this sometime this week. Looks amazing!!

The Blonde Duck said...

Robots acutally worry me. I have fears of them taking over like in I, Robot.

Tatersmama said...

Cake for breakfast? Oh, can I come live at your house?
I do dishes... ;-)

Paula said...

I just found a no-flour cake that I'm going to try and thought I might try making one of your butter cream frostings to go on it. Is there such a thing as plain vanilla butter cream?

Pam said...

I'm all for one bowl cakes!

I also rinse and reuse all my cups and spoons as I'm cooking.

Maggie said...

I love all of your recipes and especially your fondness for Pierre Franey. I have tow of his cookbooks and love to pour over them. my dad turned me on to him back in the 80's. James Beard was another fav. I visited his brownstone in NYC about 20 years ago. He was quite cordial. I have many of his books too. They were real CHEFS, not simply cooks as we have today. They both were on TV too long before the Food Network came along!

noble pig said...

Cocoa-Mocha? That is so right up my alley.

Mickle in NZ said...

Yummo, and so easy to make. I love one bowl baking. That sole remaining slice has such a light looking texture.

Two days ago I had left over rhubarb crumble for breakfast - more yummo!

TavoLini said...

Mmm! That frosting sounds excellent!! I, too, am a huge fan of anything "one bowl." Less time spent cleaning, the better ;)

Charli and me said...

Oh, this looks soo delicious. You better hope little Lucy doesn't see it or she's gonna come bake with you. LOL

kirbydog said...

I have made this several times. Half the year I live in the Caribbean and it is a HUGH HIT! Thank you!