Gypsy Round Layer Cake
Source of Recipe
Internet
List of Ingredients
Cake:
3/4 cup solid vegetable shortening
1 and 1/2 cups granulated sugar
3 eggs, beaten
2 cups cake flour
1/2 teaspoon each: baking powder, baking soda and salt
3/4 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup chopped nuts
Mocha Icing:
6 tablespoons butter, softened
1 egg yolk
3 cups confectioners' sugar
1 and 1/2 tablespoons cocoa powder
1 teaspoon cinnamon
1 and 1/2 tablespoons hot coffee
Recipe
Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Cream shortening with granulated sugar and beat until fluffy. Blend in eggs. In a separate bowl, sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cocoa. Add to creamed mixture alternately with buttermilk. Stir in extracts and nuts. Pour into prepared pans, and bake for 30 minutes or until the center is set. Set aside to cool. To prepare icing, cream together butter, egg yolk, confectioners' sugar, cocoa, cinnamon and coffee until smooth and fluffy. Add another tablespoon of coffee or more sugar if needed to improve the texture. Frost top of each layer of cake when cooled, and then assemble. Store in refrigerator.
Tip: Double the icing recipe if you want to frost the sides as well as the top and middle of the cake.
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