My Death Row Cake

It’s the Town Crier’s blogoversary, and all over people are celebrating their own occasions with cakes and photos of them.

It’s too hot here to fire up the oven. Instead, I’ve researched one of my all-time favorite recipes. If I were on Death Row, this would be my last meal. When you make it with Hershey’s Special Dark cocoa powder, it is To Die For — especially the frosting (arsting-fay to my sisters).

Kahlúa Chocolate Cake
3 eggs, separated
3/4 cup granulated sugar
1/4 cup butter
1 cup light brown sugar, packed
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon, baking soda
3/4 cup strong cold coffee
3/4 cup Kahlúa
Kahlúa Frosting
Grease & flour two 9 inch cake pans. Preheat oven to 350º F.

Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa: blend well. Fold egg whites into batter. Pour into prepared pans.

Bake 30-35 minutes, or until done. Cool 10 minutes. Invert on wire rack; remove pans. Cool before frosting. Serves 10-12

Kahlúa Frosting: In large bowl, cream 6 tablespoons. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlúa and 2-3 tablespoons hot coffee; beat until smooth.

Tell me when you’re making the cake and I’ll try to get there in time to frost it.

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