Gettysburg Great Recipes: Kant’s Mocha Cake
Photo courtesy of Gettysburg College
By Keira Kant, Associate Dean of College Life
From the Kitchen of Kristen Kant, Keira Kant’s mom
Cake
2/3 c. Unsweetened cocoa
2 c. Flour
1 2/3 c. Sugar
1 1/3 c. Water
2/3 c. Butter (10 2/3 T)
3 eggs
2 heaping tsp. Instant coffee
1 1/2 tsp. Baking soda
1 tsp. Amazing (vanilla)-overflowing
1/2 tsp. Baking powder
1/2 tsp. Salt
Butter frosting
1 box confectioners sugar
1/2 c. Butter (one stick)
1/4 c. Cocoa
1/4 c. Water
1 heaping tsp. Instant coffee
1 tsp. Amazing (vanilla)-overflowing
Preheat oven to 350. Grease 2 9” cake pans and coat with cocoa. Put all ingredients for the cake in a large mixing bowl. Mix at low speed until just mixed. Increase to high and beat for 4 minutes. Pour batter into two pans. Bake for 30 minutes. Test doneness with toothpick (should come out clean). Cool in pans for 10 minutes. Remove from pans and cool on wire racks before icing.
Frosting-Beat all ingredients in mixing bowl. Increase speed to high and beat 3 minutes or until light and fluffy. Spread evenly on one cake and then place second on top and ice entire double-layer cake.
Editor’s Note: This is the third installment of “Gettysburg Great Recipes,” a new feature in which members of the campus community submit their favorite recipes. If you would like to be featured, please submit the recipe and a photo (of you and/or the dish) to editors@gettysburgian.com.
