Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

3/4 cup Expresso coffee – hot
1 cup milk
1 cup cocoa
3 sticks butter at room temperature
2 1/2 cups sugar
4 large eggs
1 tablespoon vanilla
2 3/4 cups Cake flour
2 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon soda

Mix cocoa, milk and hot expresso together. Let cool.

Spread butter in bowl with a spatula for creaming. Add the sugar. Mix. Then add the eggs one at a time.

Pour in the liquid mixture. Mix.

Add the dry ingredients, gradually. Mix after each addition.

Pour into 2 eight inch by 2 inch cake pans that have been buttered, lined with parchment paper that has been buttered, and then sprinkle with 1/8 of a cup of cocoa.

Bake at 350° for 20 minutes. Rotate pans and bake for 15 minutes. Remove from oven and let sit for 15 minutes to cool. Then remove from pans and finish cooling on rack for about an hour.


Cream the butter, sugar, and cocoa together. Add the milk and vanilla.

Frost cake when cool.

If transporting the cake, place a bamboo skewer in center of cake to hold it together. Then cut it off, and place in carrier.

Yield: “2 8 INCH PANS”

Per Serving (excluding unknown items): 5635 Calories; 42g Fat (6.5% calories from fat); 75g Protein; 1296g Carbohydrate; 30g Dietary Fiber; 881mg Cholesterol; 1499mg Sodium. Exchanges: 19 1/2 Grain(Starch); 4 Lean Meat; 1 Non-Fat Milk; 5 Fat; 67 Other Carbohydrates.

NOTES: From Martha Stewart’s Kitchen — Picnics