17
THREE LAYER FRENCH VANILLA COFFEE CAKE
Cake
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons instant coffee granules
1 cup buttermilk or sour milk
(sour milk is made by adding 1 teaspoon vinegar to 1 cup milk)
1 cup butter, softened
1-1/3 cups sugar
1/2 cup French-Vanilla Cafe (Parisian style flavored instant coffee)
2 teaspoons vanilla extract 3 eggs
Frosting Topping
1/2 cup butter
pecans
1 cup brown sugar
1/2 cup milk
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 lb. powdered sugar
Yield: 12 servings
Temperature 350°F/177°C
Bake Time: 30-40 minutes
Sift together the flour, salt, baking soda and coffee granules in a bowl to
create a flour mixture and set aside.
Attach the Beaters and cream the butter, sugar, and French Vanilla Cafe
together on Speed 5 for 2-3 minutes. Continue beating and add the vanilla
and eggs one at a time, beating well after each addition. Add the flour
mixture alternating with the buttermilk while beating on Speed 5 for 2-3
minutes. Beat for an additional 2-3 minutes on Speed 5. Pour into three 8-
inch greased and floured pans. Bake as directed.
For frosting, melt butter in a saucepan over low heat. Stir in the
brown sugar, milk, and instant coffee granules. Bring to a boil and
simmer for 5 minutes, while constantly stirring. Remove from the
heat and add the vanilla extract. Pour the mixture into the Mixing
Bowl. Gradually add the powdered sugar and beat on Speed 2 for
2-3 minutes until the frosting reaches a spreading consistency.
Spread warm frosting over layered cakes. (Cooled frosting is stiff
and hard to spread.) Top with pecans.
14
POUND CAKE
All ingredients should be at room temp. before mixing.
3 cups all-purpose flour
1 teaspoon baking powder
1 cup butter
1/4 cup shortening
3 cups sugar
5 eggs
1 cup milk
2 Tablespoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
Glaze
1/4 cup butter
1/4 cup milk
1 cup powdered sugar
Yield: 12 servings
Do not preheat oven
Temperature: 350°F/177°C
Bake Time: 1-1/2 hours
Combine flour and baking powder in a separate bowl to create flour
mixture and set aside.
Attach Beaters and begin to cream together butter, shortening, and sugar
on Speed 3 for 3 minutes. Continue beating and add the eggs one at a
time alternating them with the flour mixture, beating on Speed 7 after
each addition. Add remaining ingredients and beat together on Speed 5
for 2-3 minutes. Pour batter into greased and floured 10-inch tube pan.
Tap pan on countertop several times to eliminate air bubbles. Bake as
directed and allow to cool.
For glaze, melt butter over low heat. Add milk and stir in powdered sugar.
Continue heating until slightly thickened. Drizzle over cake.
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