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Creole Cake wCoffee Buttercream Frosting




Source of Recipe


Domino Sugar


List of Ingredients




4 - eggs, separated
2 cups - firmly packed Domino® Light or Dark Brown Sugar
1 1/4 cups - butter or margarine, softened
1/2 teaspoon - salt
2 teaspoons - vanilla
3 cups - cake flour
1 tablespoon - baking powder
1 1/2 teaspoons - instant coffee or espresso powder
3/4 cup - milk
Coffee Buttercream Frosting (recipe follows)
Chocolate-covered coffee beans



Recipe



Preheat oven to 350°F. Generously grease and flour two 9-inch round cake pans.

Beat egg whites in small bowl until stiff peaks form; set aside. Beat brown sugar, butter and salt until light and fluffy. Add egg yolks one at a time, beating well after each addition. Add vanilla.


In small bowl, combine cake flour and baking powder. Gradually add to mixing bowl. In small bowl, dissolve instant coffee powder in milk. Add to cake batter and blend well. Gently fold in beaten egg whites.

Spread evenly into prepared pans. Bake for 30-40 minutes or until toothpick inserted in center of the cake comes out clean. Cool 10 minutes. Invert cake onto cooling racks. Cool completely. Prepare frosting.

Coffee Buttercream: Combine in large bowl, with mixer at low speed, Confectioners Sugar, butter, vanilla and instant coffee. Beat until well mixed. Add milk and beat until smooth and of desired spreading consistency.
To Decorate:
Frost top of one cooled cake layer; top with second cake layer. Frost top and sides of cake. Garnish with chocolate covered coffee beans.