June 15, 2010

Espresso Cake Recipe


Frosting:
3 ounces softened cream cheese
1/2 cup (one stick) softened butter
1 pound of confectioners (powdered) sugar
1/3 cup cooled espresso (or 1 tbsp instant espresso granules and 1/3 cup milk)

Cake:
2 eggs
1 teaspoon vanilla (I always use more!)
1 1/4 cups whole wheat flour
1/2 tsp baking powder
1/4 tsp salt (omit if you use salted butter)
1/3 cup cooled espresso (or 1 tbsp instant espresso granules and 1/3 cup milk)

about 1 cup chocolate chips or sprinkles (optional, you could also use nuts)

Preheat over to 350 (f) degrees. Grease and flour an 8 inch square baking pan (I used a bundt).

Frosting:
Beat cream cheese ad butter until smooth, mix in espresso (or dissolve granules into milk and then add to mixture). Slowly add confectioners sugar. Mix until smooth. Remove 1 cup of frosting from bowl and set aside.

Cake:
Add eggs to remaining frosting mixture, add vanilla until blended. Combine flour, baking powder and salt then slowly add to wet mixture. Add espresso. Mix until well blended.

Pour into greased and floured pan sprinkle some chocolate chips on the batter, not too close to the pan and bake 30-40 minutes (depending on your pan and oven) or until toothpick comes out clean. Cool 10 minutes in pan, then remove to completely cool. After cool spread frosting over cake and sprinkle with chocolate chips.

Just a note... the white clumps are cream cheese and if you use a mixer you shouldn't have them, my frosting was too thin so I changed the recipe. And I go through mixers like nobody's business so hubs won't buy me a new one!

1 comment:

Nan said...

I would love to try this recipe.
thank you for link to me.
Nan

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