Turn a gluten free muffin mix into a nice treat for a Sunday afternoon, or make it when you want to entertain your friends. This chocolate cake has a subtle hint of coffee and whiskey, which adds to the rich flavor. Served with an extra dollop of dairy free dessert topping, this cake will make your guests think that you bought it at the local coffee shop. Imagine their surprise when they realize that you were the talented baker!
Total Time: one hour, excluding time to cool off before decorating
Yield: 10-12 slices of yummy cake
Ingredients:
Steps:
Cream sugar and cocoa and then shortening, then the eggs and milk. Add the flour, soda and salt. Put in boiling water last. Beat well. Bake at 350 degrees F for 40 minutes. Cool cake and split.
Cream butter with sugar. Sift dry ingredients together. Add eggs to creamed mixture and alternate milk with dry ingredients, just enough to blend. Add hot water last and vanilla.
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Mix dry ingredients together. add milk and oil. Beat well. Spread in 8 inch square pan, well greased. Mix sugar and cocoa in topping and sprinkle over cake.
This recipe is courtesy of my husband's cousin, Judy. Very rich and yummy cake! Mix chocolate cake according to directions on box.
Coffee and chocolate are a perfect combination and are highlighted in this delicious cake recipe. It's perfect as a snack with coffee or as a decadant dessert.
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