Recipe - Mudd Cake

1 Three fourths cup Brewed coffee
One fourth cup Bourbon whiskey
5 ounce Unsweetened chocolate
One half pound Butter; cut into pieces
2 cup Sugar
2 cup All purpose flour
1 One half teaspoon Baking soda
1/8 teaspoon Salt
2 Eggs; lightly beaten
1 teaspoon Vanilla extract
Confectioners' sugar; for
dusting

Preheat the oven to 275 degrees. Grease and flour a 9 by 2inch round cake
pan.

Combine the coffee, bourbon, and chocolate in the top of a double boiler.
Place over simmering water and stir until the chocolate melts. Whisk in the
butter, a little at a time, until all of it is melted. Remove from the
heat, transfer to a large bowl, and beat in the sugar.

Sift together the flour, soda, and salt into a bowl. Add the sifted
ingredients to the coffee mixture. Beat well for about 1 minute. Add the
eggs and vanilla and beat until the batter is smooth. Pour the batter into
the pan.

Bake for 1 One half hours, or until a toothpick inserted in the center comes out
clean. Let the cake cool in the pan for 30 minutes, then turn out onto a
rack. When ready to serve, dust the top of the cake with confectioners'
sugar.

Yield: 10 servings

Recipe by: COOKING LIVE #CL9109

Posted to MCRecipe Digest by Sue suechef@sover.net on Apr 27, 1998