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Title: Mudd Cake Categories: John shield, "chesapeake Yield: 4 Servings 1 3/4 c Brewed coffee 1/4 c Bourbon whiskey 5 oz Unsweetened chocolate 1/2 lb Butter; cut into pieces 2 c Sugar 2 c All purpose flour 1 1/2 ts Baking soda 1/8 ts Salt 2 Eggs; lightly beaten 1 ts Vanilla extract Confectioners' sugar; for -dusting Preheat the oven to 275 degrees. Grease and flour a 9 by 2-inch 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 1/2 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 MC-Recipe Digest by Sue |