1 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 to 1 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cloves
1 cup buttermilk
MOCHA ICING:
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
6 tablespoons strong brewed coffee
6 tablespoons butter, melted
1 teaspoon vanilla extract
Toasted whole or chopped almonds, optional
1. Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5 to 7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla.
2. Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans.
3. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool on wire racks for 10 minutes before removing from pans.
4. In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
YIELD: 12 servings.
Nutrition Facts
1 slice: 543 calories, 23g fat (14g saturated fat), 110mg cholesterol, 389mg sodium, 82g carbohydrate (61g sugars, 1g fiber), 5g protein.