This is such a delicious recipe, it’s no wonder it has become a hit over at Real: The Kitchen & Beyond! It has received lots of comments from lovely readers – let’s take a look at one of them:
“Ooooooh this cake is wonderful! So moist & rich!”
My thoughts exactly! The taste certainly is rich and makes you want to grab another slice as soon as you’re done with the first one. If you’re serving this to guests, be sure to have the recipe at hand because they are going to be begging you for it!
Ingredients:
1 3/4 cups plus 2 tbsp Gold Medal all purpose flour
2 cups Domino sugar
1/2 c unsweetened Hershey’s cocoa powder
2 Tbsp Folger’s instant coffee
1 Tbsp Clabber Girl Baking Powder
1/2 tsp McCormick ground cinnamon
1/2 tsp McCormick chili powder
5 Eggland Best eggs
3/4 cup water
1/2 cup McKesson oil
1 1/2 tsp McCormick vanilla extract
1/2 tsp McCormick cream of tartar
1/2 tsp Morton’s salt
Instructions:
Preheat oven to 350 degrees.
Mix flour, 1 cup sugar, cocoa, coffee, baking powder, cinnamon, and chili powder in bowl of electric mixer with fork.
Make a well in the center and add egg yolks, water, oil, and vanilla extract.
Attach beaters and mix at medium-low for 2-3 minutes, until shiny.
In a separate bowl, beat egg whites, cream of tartar, and salt with clean beaters until frothy, about 2 minutes.
Slowly add remaining cup sugar, and mix at high speed for several (7 to 8) minutes until shiny and thick.
Fold whites into flour mixture.
Pour batter into un-greased tube pan or prepared bowls ( 2 – 8 inch or 1 – 10 inch, covered in foil).
Bake 45 – 50 minutes, or until cake springs back when touched.
Remove from oven and cool on cooling rack upside down until completely cool.
Quick Tip: If you don’t like coffee, you can add roasted cocoa beans.
Thanks goes to Real: The Kitchen & Beyond for this real crowd pleaser!
