This cake recipe came from an old page out of a cooking magazine called Great American Home Baking. I think it came in the mail about a decade ago as a way to bait you into buying their magazine subscription, which never happened, but it was a great recipe nonetheless. I ended up tearing out the recipe and throwing the rest of the magazine away, with the fabulous intention of making said cake. I did end up making the cake - it just happened many, many years later after going through old recipes and finding it stuffed into a pocket of a notebook. I'm glad that I finally got around to making it because it is the most fudgy and moist chocolate cake I have made to date. As much as I love experimenting with different recipes - especially dessert recipes - I really don't know if I want to try out any new chocolate cake recipes after this. One other note that I will add, is that I actually tried out this cake recipe on some cupcakes that hubbers took to work. It was my way of experimenting without going whole hog in case it ended up in disaster. Instead of the regular Hershey's cocoa, I used the Special Dark, since that happened to be all that I had on hand. The cupcakes ended up with a very rich, intense, chocolate flavor, so that might be something you may want to try with this cake recipe - substituting the regular cocoa with the Special Dark cocoa.
Adapted from "Great American Home Baking"
Ingredients for the Cake:
1 - 3 /4 c flour
1 c Hershey's cocoa
1- 1 /4 tsp baking soda
1 /8 tsp salt
1 - 1 /2 sticks softened butter
2 /3 c granulated sugar
2 / 3 c brown sugar
2 large eggs
1 tsp almond extract
1 /2 c milk
1 /4 c Kahlua
2 TB strong, dark brewed coffee
1 /3 c of chopped walnuts are optional
Ingredients for the Frosting:
Adapted from Gold Medal Flour
3 TB Butter
1 /2 c brown sugar
3 TB milk
1- 1 /2 c powdered sugar
1 /2 c butter
2 TB milk
2 TB Frangelico hazelnut liqueur
Directions for Making the Cake:
1. Heat oven to 350 . Grease and flour two 9" round cake pans.
2. In a mixing bowl, beat butter, brown and granulated sugars on medium speed until well combined and fluffy. Add the eggs one at a time mixing well in between additions.
3. In a separate bowl, mix flour, baking soda, salt and cocoa.
4. Alternately combine the flour mixture with the milk into the egg mixture on low speed.
5. Add the almond extract, Kahlua, and the coffee last, mixing at medium speed until well combined.
6. Divide batter in half between the two cake pans and bake between 20 - 25 minutes, or until a toothpick inserted comes out clean.
Directions for Making the Frosting:
In a small skillet, over medium heat, cook the 3 TB of butter and brown sugar to boiling and stir frequently.
Add the 2 TB of milk and cook for another minute while continuing to stir. Remove from heat and set aside to cool until mixture reaches room temperature.
In a mixing bowl, combine the 1 /2 c of butter, and powdered sugar, and beat on medium speed until mixture is well combined and fluffy.
Fold in the butterscotch mixture from the skillet along with the 2 TB of milk and Frangelico, and beat until smooth.
Adapted from "Great American Home Baking"
Ingredients for the Cake:
1 - 3 /4 c flour
1 c Hershey's cocoa
1- 1 /4 tsp baking soda
1 /8 tsp salt
1 - 1 /2 sticks softened butter
2 /3 c granulated sugar
2 / 3 c brown sugar
2 large eggs
1 tsp almond extract
1 /2 c milk
1 /4 c Kahlua
2 TB strong, dark brewed coffee
1 /3 c of chopped walnuts are optional
Ingredients for the Frosting:
Adapted from Gold Medal Flour
3 TB Butter
1 /2 c brown sugar
3 TB milk
1- 1 /2 c powdered sugar
1 /2 c butter
2 TB milk
2 TB Frangelico hazelnut liqueur
Directions for Making the Cake:
1. Heat oven to 350 . Grease and flour two 9" round cake pans.
2. In a mixing bowl, beat butter, brown and granulated sugars on medium speed until well combined and fluffy. Add the eggs one at a time mixing well in between additions.
3. In a separate bowl, mix flour, baking soda, salt and cocoa.
4. Alternately combine the flour mixture with the milk into the egg mixture on low speed.
5. Add the almond extract, Kahlua, and the coffee last, mixing at medium speed until well combined.
6. Divide batter in half between the two cake pans and bake between 20 - 25 minutes, or until a toothpick inserted comes out clean.
Directions for Making the Frosting:
In a small skillet, over medium heat, cook the 3 TB of butter and brown sugar to boiling and stir frequently.
Add the 2 TB of milk and cook for another minute while continuing to stir. Remove from heat and set aside to cool until mixture reaches room temperature.
In a mixing bowl, combine the 1 /2 c of butter, and powdered sugar, and beat on medium speed until mixture is well combined and fluffy.
Fold in the butterscotch mixture from the skillet along with the 2 TB of milk and Frangelico, and beat until smooth.
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