Recipe - Espresso Cake

2 cup Bleached allpurpose flour
1 cup Granulated sugar
1 tablespoon Baking powder
2 teaspoon Instant espresso powder
One half teaspoon Salt
One half cup Unsalted butter or
margarine; (1 stick)
softened
One half cup Half and half
One half cup Coffee liqueur
5 lg Egg whites

Mix flour, sugar, baking powder, espresso powder and salt. Add butter and
half and half. Then beat 1 minute on mediumhigh speed. In another bowl,
blend coffee liqueur and egg whites. In three additions, add liqueur
mixture to batter, beating 20 seconds with each additional and scraping
sides and bottom of mixer bowl between additions to blend batter
completely. Divide batter between two greased and floured or
parchmentlined 8inch round cake pans. Bake in middle level of preheated
350 degrees F oven for 2023 minutes, or until toothpick inserted in cake
center comes out clear. Cool layers in pans for 10 minutes. Carefully run
knife around sides of pans to loosen layers. Invert onto cake rack. Cool
completely before frosting. Makes one 8 inch cake. Recipe from Kamora
Imprted Coffee Liqueur eGG Foodday MC formatting by bobbi744@sojourn.com

Recipe by: Kamora Imprted Coffee Liqueur

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 17, 1998