Lady Baltimore Cake with Mocha Frosting
Prep Time: 45 min
Cook Time: 30 Min
Serves 12 to 15 Servings
Difficulty Moderate
Ingredients
- 2 3/4 C. cake flour
- 1 2/3 C. sugar
- 4 1/2 tsps. Clabber Girl® Baking Powder
- 1 tsp. salt
- 1 1/3 C. milk
- 2/3 C. Crisco® All-Vegetable Shortening
- 3 large eggs
- 2 tsp. Spice Islands® Pure Vanilla Extract
- COCOA MOCHA FROSTING
- 3/4 C. Crisco® All-Vegetable Shortening
- 1 Tbsp. Spice Islands® Pure Vanilla Extract
- 1/2 tsp. salt
- 1 Tbsp. unsweetened cocoa powder
- 4 to 4 1/2 C. powdered sugar
- 5 Tbsp. strong brewed coffee
- 1 C. raisins
- 1/4 C. finely chopped pecans or almonds
- 2 Tbsp. Polaner® Sweet Orange Marmalade
Directions
- HEAT oven to 350ºF. Coat two round 9-inch cake pans with flour no-stick cooking spray.
- COMBINE cake flour, sugar, baking powder and salt in large mixing bowl. Add 1 C. milk and shortening. Blend with electric mixer at low speed. Beat 2 minutes at medium speed. Add eggs, 1/3 C. milk and vanilla. Beat 2 minutes. Pour batter into prepared cake pans.
- BAKE 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pans on racks. Remove from pans to cool completely.
- BEAT shortening, vanilla, salt and cocoa. Add powdered sugar and coffee alternately, beating until smooth.
- PLACE 1 cake layer, rounded side down, on serving plate. Stir together 2/3 C. frosting with raisins, pecans and marmalade. Spread on top of layer. Top with second layer, rounded side up. Frost sides and top of cake with remaining frosting.
- *To make 1 C. strong brewed coffee: Measure 1/3 C. Folgers Classic Roast ground coffee and 1 1/3 C. cold water into a drip coffeemaker.
