Serves: 5
Total Calories: 540
Add 1 cup sugar and 2 tablespoons coffee to beaten eggs, beating thoroughly. Add (sifted together) flour, baking powder, and salt. Bake in 2 (8-inch) layer pans at 325° for 22 minutes or longer. When cake is cold, whip cream. Add remaining 2 tablespoons sugar and cold coffee. Spread between layers and on sides and top of cake.
Also, make an icing, using 1 cup powdered sugar mixed with 2 tablespoons coffee and drizzle over all whipped cream areas. It is best placed in freezer, but can be kept in refrigerator. Serve cold.
This Mocha Torte Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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