Sending this as an illustration of how, when you can't scan a recipe off of a 
box correctly, you might be able to find it on the Internet. This is what 
happened with this recipe from a Domino powdered Sugar box: Café espresso cake
Frosting:

1 -(3 oz) pkg. cream cheese, softened
1/2 cup - butter or margarine, softened
1 tablespoon - instant espresso granules
1/3 cup - milk
1 - (1 lb.) pkg. Domino® Confectioners Sugar
Cake:

2 - eggs
1 teaspoon - vanilla
1 1/4 cups - all-purpose flour
1/2 teaspoon - baking powder
1/4 teaspoon - salt
1 tablespoon - instant espresso granules
1/3 cup - water
INSTRUCTIONS
Preheat oven to 350°F. Grease and flour an 8-inch square cake pan.

Frosting:
In large mixing bowl, beat cream cheese and butter at medium speed until 
smooth. Dissolve instant espresso in milk. Add confectioners' sugar to cream 
cheese mixture alternately with milk mixture, beating 1-2 minutes or until 
blended. Remove 1 cup of frosting from bowl and set aside.

Cake:
With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add 
vanilla; beat until blended. In small bowl, combine flour, baking powder and 
salt. Dissolve espresso granules in water. Add flour mixture to mixing bowl 
alternately with water mixture and continue beating 1-2 minutes or until well 
blended.

Pour into pan and bake 30-40 minutes or until toothpick inserted in center 
comes out clean. Cool 10 minutes; remove from pan. Cool completely. Place cake 
on serving plate. Spread sides and top of cake with remaining frosting. Set 
aside.

Variations:
Drizzle frosted cake with melted chocolate or decorate with chocolate curls.

Garnish sides and top of cake with chopped pecans, hazelnuts or walnuts.

Decorate cake with chocolate-covered espresso beans and dust with cocoa powder.

Spoon melted chocolate into small plastic bag; snip one corner off bag. Pipe 
melted chocolate in a tea-cup design onto a baking sheet lined with wax paper. 
Let stand until firm. Peel away waxed paper and garnish cake slices.

Serves 9

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