THREE LAYER FRENCH VANILLA COFFEE CAKE

Cake

2-1/2 cups all-purpose flour 1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons instant coffee granules

1 cup buttermilk or sour milk

(sour milk is made by adding 1 teaspoon vinegar to 1 cup milk)

1 cup butter, softened

1-1/3 cups sugar

1/2 cup French-Vanilla Cafe (Parisian style flavored instant coffee) 2 teaspoons vanilla extract 3 eggs

Frosting

Topping

1/2 cup butter

pecans

1 cup brown sugar

 

1/2 cup milk

 

2 teaspoons instant coffee granules

 

1 teaspoon vanilla extract

 

1 lb. powdered sugar

 

Yield: 12 servings

 

Temperature 350°F/177°C

 

Bake Time: 30-40 minutes

 

Sift together the flour, salt, baking soda and coffee granules in a bowl to create a flour mixture and set aside.

Attach the Beaters and cream the butter, sugar, and French Vanilla Cafe together on Speed 5 for 2-3 minutes. Continue beating and add the vanilla and eggs one at a time, beating well after each addition. Add the flour mixture alternating with the buttermilk while beating on Speed 5 for 2-3 minutes. Beat for an additional 2-3 minutes on Speed 5. Pour into three 8- inch greased and floured pans. Bake as directed.

For frosting, melt butter in a saucepan over low heat. Stir in the brown sugar, milk, and instant coffee granules. Bring to a boil and simmer for 5 minutes, while constantly stirring. Remove from the heat and add the vanilla extract. Pour the mixture into the Mixing Bowl. Gradually add the powdered sugar and beat on Speed 2 for 2-3 minutes until the frosting reaches a spreading consistency. Spread warm frosting over layered cakes. (Cooled frosting is stiff and hard to spread.) Top with pecans.

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