One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
Ingredients
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 to 1 teaspoon ground nutmeg
- 1/4 to 1/2 teaspoon ground cloves
- 1 cup buttermilk
- mocha icing:
- 3-3/4 cups confectioners' sugar
- 1/4 cup baking cocoa
- 6 tablespoons strong brewed coffee
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Toasted whole or chopped almonds, optional
Directions
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla.
- Sift together all dry ingredients; add to creamed mixture alternately with buttermilk. Pour into 2 greased and floured 9-in. round baking pans.
- Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on wire racks for 10 minutes before removing from pans.
- In a small bowl, combine all icing ingredients except nuts. Spread frosting between layers and over the top and sides of cake. If desired, top with almonds.
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