CAKE
2 c All-purpose flour
2 c Sugar
1/4 ts Salt
1 c Strong coffee
1 c Unsalted butter; cut into
-pieces (2
; sticks)
1/2 c Unsweetened cocoa powder
1/2 c Buttermilk
2 Eggs; beaten to blend
1 ts Ground cinnamon
1 ts Baking soda
1 ts Vanilla extract
FROSTING
1/2 c Unsweetened cocoa powder
1/2 c Unsalted butter; cut into
-pieces (1
; stick)
6 tb Buttermilk; up to 8
1 pk Powdered sugar; (1-pound)
1 ts Vanilla extract
1 c Chopped walnuts; toasted
For cake:
Preheat oven to 350F. Butter 9×13-inch pan; dust pan with flour. Sift
flour, sugar and salt into large bowl. Combine coffee, butter, and
cocoa in heavy medium saucepan. Stir over medium heat until mixture
is smooth and comes to boil. Pour coffee mixture over flour mixture;
stir until blended. Add buttermilk, eggs, cinnamon, baking soda and
vanilla and stir until well blended. Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 30
minutes. Cool cake in pan on rack.
For frosting:
Combine cocoa, butter and 6 tablespoons buttermilk in heavy large
saucepan over high heat. Stir until mixture is smooth and comes to
boil. Remove from heat. Add powdered sugar and vanilla and beat
frosting until smooth, adding more buttermilk by tablespoons if
frosting is too thick.
Spread frosting over cake in pan. Sprinkle walnuts over. (Can be made
1 day ahead. Cover and chill. Let stand at room temperature 3 hours
before serving.)
Serves 16.
Yields
1 servings
