Pictured here on a moist delicious chocolate cake made with applesauce and buttermilk, it is a perfect (not too sweet) topping. Go ahead and mix it up though – instead of chocolate use raspberry jam for flavoring!
1 cup salted butter
1/2 cup unsweetened cocoa powder
3 one ounce squares of melted semi sweet chocolate (make sure to cool it!)
1/2 tsp instant coffee
1-2 tbsp cream
3 – 3 3/4 cups icing sugar
Melt chocolate squares in microwave carefully, until they are smooth – stir and set asdie to cool
Whip the butter until light anf fluffy
Add cocoa powder, beating well
WHEN CHOCOLATE IS COOL, add to butter
Add instant coffe to 1 tbsp cream, then add to butter mixture
Now, add in enough icing sugar, 1 cup at a time until you have reached the consistency you are looking for – fabulous!
This cake is enough on it’s own, so moist and delicious with the buttermilk and applesauce – with a little chocolate butter cream icing on top, but if you are feeling fancy, go ahead and dress it up! I have photos of this cake a couple of ways – always a hit!
2 cups butter milk (If you don’t have any buttermilk use regular milk, adding 2 tsp vinegar per cup)
1 cup apple sauce
2/3 cup oil
2 tsp vanilla
Blend well and set aside
In a separate bowl sift together:
2 cups flour
2 cups sugar
1 cup cocoa powder
2 tsp baking soda
Gently stir dry ingredients into wet, do not overmix. When combined, pour into prepared (greased and floured) baking dish – 9 x 13 baking pan, or 2 layer cake rounds.
Bake at 350 for 35 minutes – check to make sure it is well set before removing from oven.
When I want to fancy this up and make a special occasion cake, I like to use a vanilla cream in between the layers, and also pipe it on top with fruit and a dusting of icing sugar. (Vanilla cream is featured on my Boston Cream Pie recipe)
I was really fortunate to get this recipe from Gayle – our office works closely with hers, and as a treat, she dropped off this cake to us one day … we were all hooked!