INGREDIENTS:Cake:
4 oz. margarine
½ cup vegetable shortening
2 cups sugar
3/8 cup egg yolks
1/3 cup egg whites
1 tsp. baking soda
½ tsp. salt
2 cups flour
1 cup buttermilk
¾ tsp. vanilla
Frosting:
4 ½ oz. butter
¾ cup cocoa
3 cups confectioner’s sugar
½ cup half-and-half
1 ½ tsp. vanilla
1 /2 tsp. corn syrup
For Assembly:
vanilla coffee flavored syrupDIRECTIONS:For cake layers: Preheat convection oven to 325°F. Spray 3 9-inch pans with Bakleen. Cream margarine, shortening, and sugar until light and fluffy. Add yolks slowly and mix well. Combine dry ingredients and add to creamed mixture, alternating with the buttermilk. Beat egg whites to stiff peaks. Add whipped egg whites to batter and combine thoroughly. Divide batter between pans. Bake 13-16 minutes, or until done (test). Cool layers completely.
For frosting: Cream butter. Add cocoa and powdered sugar alternately with half-and-half. Add vanilla and corn syrup. Blend well.
Assemble: Drizzle vanilla coffee syrup on cake layers to lightly moisten. Ice cake in pattern of choice.SERVINGS:1 cakeFrom:Sara Brook, Dessert Gallery Bakery & Café, HoustonPHOTO CREDIT:Photo Credit: DESSERT GALLERY
