Description

Special occasions call for a special cake. This cake is an old one from a Betty Crocker Cookbook, but has been updated a bit. It's made with cayenne and brewed coffee, which bring out the chocolate flavor and olive oil which makes it lighter and moister.

Ingredients

• Cake:
• butter, to grease the pans
• 2 parchment circles, cut the size of the bottom of cake pans
• cocoa, to dust the pans
• ⅔ c. dark cocoa powder (Hershey's Special Dark Cocoa for a deep dark color)
• 1 c. hot brewed coffee
• 1 pinch cayenne pepper
• ⅓ c. shortening
• ⅓ c. olive oil
• 1⅔ c. sugar
• 3 eggs
• ⅓ c. buttermilk
• 1 t. vanilla
• 2 c. cake flour
• 1 t. salt
• 1 ¼ t. baking soda
• ½ t. baking powder
• Frosting:
• 1 ½ sticks butter, softened
• 1 c. dark cocoa Hershey's Special Dark Cocoa for a deep dark color)
• 4 ½ c.powdered sugar
• ½ c. buttermilk
• 2 t. vanilla extract

Steps

1. Cake:
2. Preheat oven to 350 degrees. Butter the bottom and sides of 2 cake pans; place a round parchment circle in each. Butter the top of the parchment; sprinkle the whole inside of the parchment and pan with cocoa powder, shaking out excess.
3. In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee; set aside.