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Chocolate Mocha Cake II

3/4 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/4 cups strong, hot, brewed coffee
1/2 cup unsweetened cocoa powder

Preheat oven to 175 degrees C. Grease and flour two 9 inch round cake pans.
Cream the sugar and the shortening together until light. Add the eggs, one at a time, beating well after each one.
Sift the flour, salt, baking soda, and baking powder together. Set aside.
Mix coffee and cocoa together until smooth. Add alternately with the flour mixture to the creamed mixture. Beat for 2 minutes then pour batter into the prepared pans.
Bake at 175 degrees C for 30 to 35 minutes. Frost when cooled.

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