One suggestion: start the frosting base before you start making the cake. I normally do it the night before or early that morning. That part is quick so you could even do it before you left for work.

Then make the rest of the frosting just before you want to frost the cake. It can be kept in the fridge for a little while but doesn't hold very long. It tends to separate.

Serving Size : 10

2 Cups sugar
3/4 Cup unsweetened cocoa powder
2 Cups flour
1 Teaspoon baking powder
2 Teaspoons baking soda
1 Cup milk
1/2 Cup butter
1 Cup very, very strong freshly brewed coffee
2 Teaspoons vanilla
2 eggs

Preheat oven to 350 degrees. Mix dry ingredients in mixing bowl using a whisk. Brew one 8 oz cup of very, very strong coffee. In a medium saucepan heat milk, coffee & butter until butter is melted and mixture is hot but not boiling. Add liquids to dry ingredients and mix well. Add vanilla then beat in eggs.

Pour into a greased and floured* tube pan.

Bake at 350 degrees for 45 minutes. Toothpick will come out clean when done.

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NOTES :

* Coffee must be freshly brewed, not reheated.
* Use cocoa to flour pan.

1 stick margarine** -- room temp
1/2 cup Crisco Shortening
1 cup granulated sugar -- superfine if you have it
1 teaspoon vanilla extract
1 cup milk
2 tablespoons flour

Put the cup of milk in a small saucepan and over a low heat, whisk in the flour. Make sure that there are NO lumps. Heat until thickened STIRRING CONSTANTLY. It might take a little while. Transfer to a small non-metallic bowl and put in the fridge to cool. After about a half hour, cover with saran wrap and let set in fridge overnight or at least 3 hours.

When you are ready to make the frosting - in a mixing bowl, cream margarine and shortening together to blend well then add sugar and vanilla and cream well. Add milk/flour mixture and beat until white. It will expand a bit in volume as you beat in air. You want to beat this for some time so that the sugar dissolves. It may look curdled for a while but keep mixing (this is where a stand mixer comes in handy) - all of a sudden it will turn all white and fluffy. - - - - - - - - - - - - - - - - - -

NOTES: Do not use butter in place of the margarine. This is the ONLY THING I ever cook with margarine but there is something about the consistency that works better. Especially in the summer, it will melt right off the cake if it's hot. I HATE margarine but this frosting tastes great, trust me!!! FYI: I only ever use Imperial Margarine. You have to use the sticks, not the soft tubs, the tubs have more water whipped into them.

Cover and refrigerate any leftover cake. 

--- © Chef Raven

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