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Heat oven to 350 Beat all ingredients except egg whites in large bowl on low speed for 30-seconds, scraping
bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally Beat egg whites on high
speed for 2-minutes, scraping bowl occasionally. Fold beaten egg whites in batter and blend thoroughly.
Pour in 2 greased & floured round pans (9x 1-1/2). Bake for 25-30 minutes or until cake tests done.
Cool in pan for 10-min. Remove from pans; cool cake completely on wire rack. Fill and frost as desired.
Filling and Frosting for Silver Cake
Here ya go! These are delicious especially with the silver-white cake...makes me want to go make one just
thinking about it!! The Mocha Frosting and Custard Fill is my favorite...Hope you enjoy!I always make
a double batch of the custard filling so I can put a generous amount on the cake...and whatever is not
used makes a yummy snack!! There always seems to be someone hanging around ready to eat a bowl...hee hee.
Just be sure cake is COMPLETELY cool and the custard WELL chilled..otherwise you end up with the cake
sliding all over the place and the filling running out the sides. When I spread the filling I leave about
a 1/2 inch border around the cake since when you apply the top layer it will spread. Let me know how you
like it if you try!
Mocha Buttercream Frosting
16 ounces confectioner's sugar
1/2 cup cocoa
6 tablespoons butter -- softened
1/3 cup hot coffee
1/2 teaspoon vanilla extract
1/8 teaspoon salt
In large bowl with spoon or with mixer at medium speed, beat all ingredients until very smooth, adding
a little more coffee if necessary to make the icing of good spreading consistency. Makes enough to frost
a 9x13 inch cake, tube cake, 24 cup cakes, or to fill and frost a 9 inch two layer cake.
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