THREE LAYER FRENCH VANILLA COFFEE CAKE
Cake
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. instant coffee granules
1 cup buttermilk or sour milk
(sour milk is made by adding 1 tsp.
vinegar to 1 cup milk)
1 cup butter, softened
1 1/3 cups sugar
1/2 cup French-Vanilla Cafe (Parisian style flavored instant coffee)
2 tsp. vanilla extract
3 eggs
Frosting
1/2 cup butter
1 cup brown sugar
1/2 cup milk
2 tsp. instant coffee granules
1 tsp. vanilla extract
1 lb. powdered sugar
Topping
pecans
Yield: 12 servings
Temperature 350˚F/177˚C
Bake Time: 30-40 minutes
Sift together the flour, salt, baking soda and coffee granules in a
bowl to create a flour mixture and set aside.
Attach the Beaters and cream the butter, sugar, and French Vanilla
Cafe together on Speed 5 for 2-3 minutes. Continue beating and add
the vanilla and eggs one at a time, beating well after each addition.
Add the flour mixture alternating with the buttermilk while beating
on Speed 5 for 2-3 minutes. Beat for an additional 2-3 minutes on
Speed 5. Pour into three 8-inch greased and floured pans. Bake as
directed.
For frosting, melt butter in a saucepan over low heat. Stir in the
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