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Categories:Viewed: 68 - Published at: 7 years ago
Ingredients
- 2 c. stirred all-purpose flour (spoon and level)
- 1/2 tsp. salt
- 3 c. sugar
- 2 tsp. vanilla
- 1 1/2 tsp. instant coffee, dissolved in 1/4 c. hot water
- 3/4 c. cocoa
- 1/2 tsp. baking powder
- 1 1/2 c. butter (soft, or cut in thin pats)
- 5 large eggs
- 1 c. buttermilk
Method
- Stir together flour, cocoa, baking powder and salt.
- In a large mixer bowl, cream butter, sugar and vanilla; beat in eggs, one at a time, then coffee solution, just until blended after each addition.
- Gently beat in flour mixture in several additions, alternately with buttermilk, only until smooth after each addition.
- Bake in a well-greased and floured 10-inch angel cake pan in a 325° oven until a cake tester inserted in center comes out clean, 1 hour and 20 to 25 minutes.
- Let stand on rack for 20 minutes.
- Loosen around tube and edges; turn out on rack; turn right side up.
- Cool completely.
- Wrap tightly and let stand at room temperature overnight before slicing fairly thin.
- Serve with ice cream and chocolate sauce.
- Makes one 10-inch angel cake.
