Chocolate Espresso Layer Cake
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 cup flour, plus
- 1 tablespoon flour
- 1⁄3 cup unsweetened cocoa powder
- 1 teaspoon espresso powder or 1 teaspoon instant coffee granules
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup sugar, plus
- 2 teaspoons sugar
- 2 tablespoons reduced-calorie margarine, plus
- 2 teaspoons reduced-calorie margarine
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup skim milk buttermilk
- 1⁄2 cup reduced-calorie apricot spread
- 1 tablespoon confectioners' sugar
directions
- Combine the first six dry ingredients (through salt) and set aside.
- Beat with a mixer, using high speed, the sugar and margarine until creamy; add the egg and vanilla extract beating until smooth.
- Gradually beat in the flour mixture (from step one) alternately with the buttermilk until the batter is smooth.
- Evenly divide the batter between two 8" square pans, sprayed with non-stick spray; then bake at 350*F for 10 minutes, until a toothpick inserted in the center comes out clean.
- Cool, remove from pans, placing 1 cake on a serving platter flat side up; set aside.
- In a small pan, heat the fruit spread over low heat about 2-3 minutes, until melted; then brush 1/4 cup of the melted spread on top of the cake on the platter; then brush the rest of the spread on the flat side of the remaining cake and place on the first cake, fruit-spread sides together.
- Evenly sprinkle the top of the cake with the powdered sugar and cut into 12 pieces.
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Reviews
-
This cake made my home smell like a bakery while it was baking. It took exactly 30 minutes to bake in my AMC Dutch Oven. It tastes like cotton{its sooo soft}. Its yummy!!! I decorated this with the Easter flowers and bunnies I brought back from Orlando and they looked awesome. This is a treat for dad's co-worker who has been requesting me to bake him a cake since the last 9 months. LOL. I will make this again. Thank you!!
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>