Frostings & Toppings

Lady Baltimore Cake with Mocha Frosting

lady-baltimore-cake-with-mocha-frosting

Cook Time: 30 Min

Yield: 12 to 15 Servings

lady-baltimore-cake-with-mocha-frosting

Ingredients

  • 2 3/4 C. cake flour
  • 1 2/3 C. sugar
  • 4 1/2 tsps. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1 1/3 C. milk
  • 2/3 C. Crisco® All-Vegetable Shortening
  • 3 large eggs
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • COCOA MOCHA FROSTING
  • 3/4 C. Crisco® All-Vegetable Shortening
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. salt
  • 1 Tbsp. unsweetened cocoa powder
  • 4 to 4 1/2 C. powdered sugar
  • 5 Tbsps. strong brewed classic roast coffee
  • 1 C. raisins
  • 1/4 C. finely chopped pecans or almonds
  • 2 Tbsps. Polaner® Sweet Orange Marmalade

Directions

  1. HEAT oven to 350ºF. Coat two round 9-inch cake pans with flour no-stick cooking spray like Baker’s Joy®.
  2. COMBINE cake flour, sugar, baking powder and salt in large mixing bowl. Add 1 C. milk and shortening. Blend with electric mixer at low speed. Beat 2 minutes at medium speed. Add eggs, 1/3 C. milk and vanilla. Beat 2 minutes. Pour batter into prepared cake pans.
  3. BAKE 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pans on racks. Remove from pans to cool completely.
  4. BEAT shortening, vanilla, salt and cocoa. Add powdered sugar and coffee alternately, beating until smooth.
  5. PLACE 1 cake layer, rounded side down, on serving plate. Stir together 2/3 C. frosting with raisins, pecans and marmalade. Spread on top of layer. Top with second layer, rounded side up. Frost sides and top of cake with remaining frosting.
  6. *To make 1 C. strong brewed coffee: Measure 1/3 C. ground coffee and 1 1/3 C. cold water into a drip coffeemaker.

Lady Baltimore Cake with Mocha Frosting

lady-baltimore-cake-with-mocha-frosting

Cook Time: 30 Min

Yield: 12 to 15 Servings

Ingredients

  • 2 3/4 C. cake flour
  • 1 2/3 C. sugar
  • 4 1/2 tsps. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 1 1/3 C. milk
  • 2/3 C. Crisco® All-Vegetable Shortening
  • 3 large eggs
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • COCOA MOCHA FROSTING
  • 3/4 C. Crisco® All-Vegetable Shortening
  • 1 Tbsp. Spice Islands® Pure Vanilla Extract
  • 1/2 tsp. salt
  • 1 Tbsp. unsweetened cocoa powder
  • 4 to 4 1/2 C. powdered sugar
  • 5 Tbsps. strong brewed classic roast coffee
  • 1 C. raisins
  • 1/4 C. finely chopped pecans or almonds
  • 2 Tbsps. Polaner® Sweet Orange Marmalade

Directions

  1. HEAT oven to 350ºF. Coat two round 9-inch cake pans with flour no-stick cooking spray like Baker’s Joy®.
  2. COMBINE cake flour, sugar, baking powder and salt in large mixing bowl. Add 1 C. milk and shortening. Blend with electric mixer at low speed. Beat 2 minutes at medium speed. Add eggs, 1/3 C. milk and vanilla. Beat 2 minutes. Pour batter into prepared cake pans.
  3. BAKE 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pans on racks. Remove from pans to cool completely.
  4. BEAT shortening, vanilla, salt and cocoa. Add powdered sugar and coffee alternately, beating until smooth.
  5. PLACE 1 cake layer, rounded side down, on serving plate. Stir together 2/3 C. frosting with raisins, pecans and marmalade. Spread on top of layer. Top with second layer, rounded side up. Frost sides and top of cake with remaining frosting.
  6. *To make 1 C. strong brewed coffee: Measure 1/3 C. ground coffee and 1 1/3 C. cold water into a drip coffeemaker.

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