Prep 1 hr 20 mins
Cook 30 mins
Prepared for a 1994 article by Glenn Esterly that featured Chef Willard Scott, and has been a family favourite ever since. The filling/frosting is not sweet, which is a nice change from the standard cream cheese frosting.
- 1 cup sugar
- 1⁄2 cup shortening
- 2 eggs
- 1 tablespoon vanilla
- 2 tablespoons red food coloring
- 3 tablespoons hot coffee
- 4 tablespoons cocoa
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon sea salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- 12 ounces cream cheese, softened
- 1⁄4 cup shortening
- 1 teaspoon vanilla
- 1⁄4 teaspoon sea salt
- 2 cups powdered sugar, sifted
- Preheat oven to 350°F Grease two 9" round pans.
- In a large bowl, cream sugar with shortening.
- Add eggs and vanilla, beat well.
- Make a paste of the food colouring, coffee and cocoa, add to above mixture.
- Mix in half the flour and salt, then stir in buttermilk.
- Beat in the remaining flour.
- Mix vinegar and baking soda to combine well (it will foam, if it doesn't, you need new baking soda!). Add to the batter and blend well.
- Bake 30 minutes. Cool completely and refrigerate 2 hours before filling and frosting.
- Beat cream cheese, shortening, vanilla and salt together until well blended.
- Gradually sift and beat in the icing sugar until it's all incorporated.
- Place one cake round on a serving plate and cover with a thick layer of freshly made (so it's soft) frosting.
- Place the second cake round on top and coat with a thin layer of frosting (i.e. the "crumb coat"). Chill until firm.
- Finish frosting the cake and decorate as desired.