This chocolate cake is made in a jelly roll pan and uses dark cocoa rather than unsweetened chocolate.
INGREDIENTS (for 2 servings):
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup strong brewed coffee
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 cups white sugar
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
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- 1/2 cup butter
- 1/4 cup milk
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 3 1/2 cups confectioners' sugar
PREPARATION:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or use parchment paper.
In a large bowl, mix together flour and sugar. Set aside.
In a saucepan heat 1/2 cup butter or margarine, shortening, sugar, coffee, and 1/4 cup cocoa until boiling. Stir frequently.
Pour chocolate mixture over flour and sugar. Add buttermilk, eggs, baking soda and 1 teaspoon vanilla. Mix well.
Spread into jelly roll pan and bake at 400 degrees F (200 degrees C) for 20 minutes or until toothpick inserted in center of cake comes out clean.
While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa 2 tablespoons cocoa and in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.