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Chocolate Cake with Coffee Frosting

 Chocolate Cake with Coffee Frosting
I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm frequently asked to bring my "chocolate cake with the special icing". -Irene Peery Charlottesville, Virginia
9 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1-1/2 cups cake flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ounces unsweetened chocolate
  • 2 tablespoons butter
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 ounce unsweetened chocolate, coarsely chopped
  • 1/2 cup hot coffee or water
  • 4-1/2 teaspoons butter
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, combine the flour, sugar, baking soda and salt; set
  • aside. In a microwave-safe bowl, combine the chocolate and butter.

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Chocolate Cake with Coffee Frosting (continued)

Directions (continued)

  • Cover and microwave on high for 1 minute. Stir; cook 30 seconds
  • longer or until melted.
  • In a small bowl, combine the buttermilk, oil and egg. Add to dry
  • ingredients; beat just until combined. Add the chocolate mixture and
  • vanilla.
  • Pour into a greased 8-in. square baking dish. Bake at 350° for
  • 30-35 minutes or until a toothpick inserted near the center comes
  • out clean. Cool completely on a wire rack.
  • For frosting, in a saucepan, combine the sugar, cornstarch, salt and
  • chocolate; stir in the coffee until blended. Bring to a boil over
  • medium heat; cook and stir until mixture is thickened. Remove from
  • the heat; stir in butter and vanilla. Spread warm frosting over
  • cake. Yield: 9 servings.
Nutritional Facts: 1 serving (1 slice) equals 394 calories, 18 g fat (5 g saturated fat), 30 mg cholesterol, 361 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.