Granny's Mahogany Cake and Frosting

Name: Granny's Mahogany Cake and Frosting
Cook time: 30 min
Total time: 125 min
Yield: 10
Ingredients: A bowl with a capacity of 1/2 liter containing white sugar; A bowl with a capacity of 1/4 liter containing butter, softened; 5 eggs; A cup with a capacity of 60 ml containing cold brewed coffee; 2 tablespoons unsweetened cocoa powder; A bowl with a capacity of 1/4 liter containing buttermilk; 1 teaspoon baking soda; A bowl with a capacity of 3/5 liter containing all-purpose flour; A bowl with a capacity of 1/4 liter containing butter, softened; 1 ( 454 gram ) package confectioners' sugar, sifted; A cup with a capacity of 60 ml containing cold brewed coffee; A cup with a capacity of 60 ml containing unsweetened cocoa powder; 2 teaspoons vanilla extract

This recipe, which is over 100 years old, was one of my grandmother's ( she raised 11 children and three grandchildren ) favorites.Anytime I serve this cake I get requests for the recipe.

Ingrediënten

Bereiding

Preheat oven to 170 degrees ( 175 C ).Lightly grease and flour three 23 centimetre round cake pans.
Place the sugar and butter in a mixing bowl, and beat until light colored and smooth.Beat in the eggs one at a time.Stir the coffee and cocoa into the egg mixture until well blended.Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside.Stir the remaining buttermilk into the egg mixture, beating until smooth.
Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture.Stir in the flour, beating until smooth.Pour the batter evenly into the prepared cake pans.
Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes.Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
To make the frosting, beat A bowl with a capacity of 1/4 liter containing butter until smooth and creamy.Gradually sift in the confectioners' sugar, and beat until smooth.Stir in the coffee, cocoa, and vanilla until well blended.
Place one cake layer on a serving plate.Spread top with about 0.2 frosting.Place the second layer on top of the first, and frost.Repeat with the third layer.Use remaining frosting to frost top and sides.