Thursday, February 9, 2012
2 cup flour
1 tbsp. baking powder
1 tsp. salt
4 tbsp. cocoa
1/2 cup butter, softened
1 1/4 cup sugar
3/4 cup milk
1 tsp. vanilla
Beat together butter and sugar until light and fluffy.
Sift together the flour, baking powder and salt.
To mix the cake add the flour mixture slowly to butter
mixture in a large bowl, beating well.
Add half of the flour mixture, then half of the milk
and the vanilla. Mix well. Add the eggs, beating well
after each addition.
RESERVE 3/4 cup batter, add cocoa to it and 1 tsp.vegetable oil.mix well.
Fill a greased, floured baking pan or 2 layer pans no than half full.
Spoon circles of chocolate batter in about 6 equal parts. Swirl into
interesting pattern without scraping the bottom of pan.
Bake at 375 degrees (moderate oven) 25 to 35 minutes until cake springs
back when lightly touched near center.
Confectioner's sugar icing:
1/3 cup butter
1/4 cup milk
1/4 tsp. salt
1 tsp vanilla
About 2 1/2 cups confectioners sugar
1 tsp. (level) instant coffee
5 tbsp. cocoa (a little more if you like).
Mix all ingredients except sugar and instant coffee). Mix in 1 cup of the sugar. Beat well. Mix in rest
of sugar as needed to make icing that will spread well and stay on cake. Put on cooled cake.
Makes about 1 1/2 cups icing.