Mocha Creole Spice Cake&Mocha Creole Frosting
"YUKON's BEST ENRICHED FLOUR recipe book. Yukon's first flour mill was established in 1893 shortly after the railroad arrived. It was purchased in 1902 by brothers John and Frank Kroutil, who built Yukon Mill & Grain Co. into one of the top flour producers in the southwest, Knuppel said."
Original is 8 servings
Ingredients
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- Frosting
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Nutritional
- Serving Size: 1 (306 g)
- Calories 1050.9
- Total Fat - 39.1 g
- Saturated Fat - 22.2 g
- Cholesterol - 309.7 mg
- Sodium - 669.2 mg
- Total Carbohydrate - 168.8 g
- Dietary Fiber - 4.5 g
- Sugars - 139.5 g
- Protein - 13.9 g
- Calcium - 223.7 mg
- Iron - 4.2 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Sift flour once, measure, add baking powder, salt and spices, and sift together 3 times.
Step 2
Cream butter thoroughly, add sugar gradually and cream together until light and fluffy.
Step 3
Add eggs, one at a time, beating thoroughly after each.
Step 4
Then add molasses and blend.
Step 5
Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.
Step 6
Bake in 2 greased 9-inch layer pans at 375° F. 25 to 30 minutes.
Step 7
Spread Mocha Creole Frosting between layers and on top and sides of cake, sprinkle nuts on sides.
Frosting
Step 8
Cream butter well.
Step 9
Add 1 cup confectioners sugar gradually, blending after each addition.
Step 10
Add vanilla, salt, and chocolate, melted, and mix well.
Step 11
Add 3 cups confectioners' sugar alternately with coffee until frosting is of right consistency to spread. Beat after each addition until smooth.
Tips
No special items needed.
1 Reviews
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