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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Lora Mahaffey
  • 4 cups sugar
  • 1 pound butter
  • 4 eggs
  • 2 TBS vanilla
  • 21/2 cups strong black coffee
  • 2 cups whole milk
  • 2 cups cocoa
  • 5 cups flour
  • 4 tsp baking powder
  • 2 tsp baking soda
Grease three 9-inch cake pans and line them with parchment paper. Preheat oven to 325 degrees.
Cream sugar and butter. Blend in eggs and vanilla.
Blend together the coffee and milk and set aside.
To the sugar mixture, add the cocoa, flour, baking powder, baking soda and half the coffee mixture, mixing for about 20 seconds on low. Turn off mixer and scrape sides of bowl.
On high, mix ingredients for about 40 to 60 seconds to allow “body” to develop. Turn off mixer and scrape sides of bowl again.
With mixer on low, slowly pour in the remaining coffee mixture. Beat on high for 10 seconds.
Pour batter into prepared pans. Bake for 25 to 30 minutes. Check after 25 minutes by inserting a toothpick into the cake, then removing it to see if it comes out clean or with slight crumbs, meaning it is ready. Otherwise, the cake needs more time in the oven.
Cool cakes in pans on racks. Wrap layers and refrigerate for at least two hours before filling.
Fill layers with ganache and frost with buttercream.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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