Iced Mocha Cake
Ingredients: 1 cup cake flour 1 1/4 cups confectioners' sugar 12 large egg whites, room temperature 4 tablespoons instant coffee granules 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 1/4 cups granulated sugar ICING 2 teaspoons instant coffee powder 3 teaspoons cocoa powder -- divided 2 tablespoons hot water 11/2 cups confectioners' sugar Sift the cake flour and 1 1/4 cups of confectioners' sugar together in a small bowl and set aside. Place egg whites, coffee, cream of tartar, and salt in a large mixing bowl. Beat at high speed until soft peaks form. Add vanilla and continue beating. Gradually mix in the granulated sugar, a few tablespoons at a time. Keep beating on high speed until stiff peaks form. Fold in the sifted flour mixture. Spoon batter into an ungreased 10-inch tube pan. Bake in a 375 F. degree oven for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen the cake from the sides of pan with a metal spatula or butter knife. ICING: Mix coffee powder and 1 teaspoon of cocoa powder into the hot water until dissolved. Stir in the confectioners' sugar. Drizzle icing over cake and sprinkle with remaining cocoa powder. Sugar Says: A little wicked sugar never hurts --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
