cappuccino cake

9 Jan

Slight variation on the depression era cake…

3 cups flour
2 cups sugar
1/4 cup cocoa
2 teaspoons baking soda
3/4 teaspoon salt
1 cup double strong coffee
1 cup soymilk
3/4 cup vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla
2 cups cold coffee

Preheat to 350′. Essentially, mix the dry, add the wet.
~Lately I’ve been doing this by putting all of the dry ingredients in the stand mixer, and letting it mix on speed 2 while I measure out the wet ingredients (aka, lazy cook sifting).
~Meausure out all the wet ingredients in the big, 8 cup measuring cup (or you could use a bowl, but that requires more washing).
~Pour the wet into the dry and mix until ‘just mixed’. Batter will be fairly runny.
~makes 23-24 cupcakes (22 min) or 2 9″ rounds (30 min). Cool completely (I put it in the freezer) before frosting.

Top with any combination of chocolate ganache, Rich Whip, or chocolate/mocha buttercream frosting….

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