Triple-Layer Mocha Cake Recipe

5 1 3
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Triple-Layer Mocha Cake Recipe

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5 1 3
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup shortening
  • 2-1/2 cups sugar
  • 5 eggs, separated
  • 5 tablespoons strong brewed coffee
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 4 teaspoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 5-1/2 to 6 cups confectioners' sugar
  • 1 tablespoon baking cocoa
  • 1-1/2 cups butter or margarine, softened
  • 3 tablespoons plus 1-1/2 teaspoons strong brewed coffee
  • 1-1/2 teaspoons vanilla extract

Directions

In a mixing bowl, cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. In another bowl, beat egg whites until stiff peaks form; fold into batter. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine confectioners' sugar and cocoa. In a mixing bowl, cream butter and sugar mixture. Beat in coffee and vanilla. Spread between layers and over top and sides of cake. Yield: 12-14 servings.
Originally published as Triple-Layer Mocha Cake in Taste of Home December/January 2000, p47

Nutritional Facts

1 piece: 764 calories, 36g fat (16g saturated fat), 129mg cholesterol, 415mg sodium, 107g carbohydrate (80g sugars, 1g fiber), 6g protein.

  • 1 cup shortening
  • 2-1/2 cups sugar
  • 5 eggs, separated
  • 5 tablespoons strong brewed coffee
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 4 teaspoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 5-1/2 to 6 cups confectioners' sugar
  • 1 tablespoon baking cocoa
  • 1-1/2 cups butter or margarine, softened
  • 3 tablespoons plus 1-1/2 teaspoons strong brewed coffee
  • 1-1/2 teaspoons vanilla extract
  1. In a mixing bowl, cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. In another bowl, beat egg whites until stiff peaks form; fold into batter. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. For frosting, combine confectioners' sugar and cocoa. In a mixing bowl, cream butter and sugar mixture. Beat in coffee and vanilla. Spread between layers and over top and sides of cake. Yield: 12-14 servings.
Originally published as Triple-Layer Mocha Cake in Taste of Home December/January 2000, p47

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tribefan56 User ID: 3271598 37176
Reviewed Jun. 14, 2013

"I made this cake for a Christmas holiday open house and everyone raved about it. It looked as good as it tasted, which was fabulous!"

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