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Granny's Mahogany Cake and Frosting

"This recipe, that's over one hundred years antique, turned into certainly one of my grandmother's (she raised 11 children and three grandchildren) favorites. Anytime I serve this cake I get requests for the recipe."

Ingredients :

2 cups white sugar
1 cup butter, softened
5 eggs
1/four cup cold brewed coffee
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon baking soda
2 half cups all-cause flour
1 cup butter, softened
1 (sixteen ounce) package deal confectioners' sugar, sifted
1/four cup bloodless brewed espresso
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract

Instructions :

Prep : 20M	Cook : 10M	Ready in : 2H5M

Preheat oven to 350 levels F (175 levels C). Lightly grease and flour 3 9 inch round cake pans.
Place the sugar and butter in a blending bowl, and beat until mild colored and easy. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture till nicely combined. Measure the buttermilk, and take away 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the closing buttermilk into the egg mixture, beating until smooth.
Stir the baking soda into 1 tablespoon buttermilk until clean, and blend into the egg combination. Stir in the flour, beating till smooth. Pour the batter evenly into the prepared cake pans.
Bake in preheated oven until a toothpick or small knife inserted into the middle comes out easy, approximately half-hour. Remove from the oven, and cool inside the pans approximately 15 minutes before turning out onto a cord rack to cool absolutely.
To make the frosting, beat 1 cup butter until easy and creamy. Gradually sift inside the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla till properly mixed.
Place one cake layer on a serving plate. Spread top with approximately 1/five frosting. Place the second one layer on pinnacle of the primary, and frost. Repeat with the third layer. Use remaining frosting to frost top and aspects.

Notes :

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