Triple Chocolate Mocha Fudge Cake

[NMOutlawCuz]

This is my Signature Recipe.

Frosting:

1/3 C. Softened Butter
1/4 C. Unsweetened Cocoa Powder
4 Tbsp. Arbuckles' Cowboy Coffee or other Comparable Ariosa Blend Coffee, Brewed
1 tsp. Vanilla
3 C. Powdered Sugar, Sifted
(Note: make certain that the Frosting is of correct consistency and that the Chocolate and Mocha Flavors are well balanced, that you can taste both within the frosting)

Cake:

2 C. Sugar
1/2 C. Cocoa (Hershey's Unsweetened Powder works best)
1 C. Liquid Shortening (I prefer Melted Butter)
2 Eggs (I prefer Brown Eggs)
pinch Salt
2 C. All - Purpose Flour
1 C. Buttermilk
1 C. Hot Water
2 tsp. Baking Soda
1 tsp. Vanilla Extract (I prefer Watkins Brand)

Frosting Directions:

Soften Butter in the Microwave for 10 Seconds, put in Mixing Bowl, set aside.
Sift together Cocoa and Powdered Sugar, for a smooth consistency, set aside in a large bowl.
Brew Coffee to your preference, add Liquid Coffee to your Butter.
Add Vanilla to your Butter and Coffee.
Mix Butter, Coffee and Vanilla together in Mixing Bowl.
Add your Cocoa and Sugar Gradually, mixing thoroughly.
This should come out smooth and creamy.
Add more Coffee or more Cocoa as desired, to get correct balance of Coffee and Chocolate Flavors, to your Preference.

Cake Directions:

Blend together in a Large Mixing Bowl, Sugar, Cocoa, Salt, Flour and Baking Soda, set aside.
In another Mixing Bowl, blend together Liquid Shortening, Eggs, Buttermilk, Water and Vanilla.
Add Liquid Mixture to Dry Mixture, a little at a time, until all are thoroughly combined.
The Final Batter will be a bit on the runny side, but this is as it should be.
Bake in a 375 Degree oven for 30 Minutes and for High altitude, add about 1/4 C. more Flour to Batter and bake for about 35 - 40 Minutes, or until a knife to the cake's center comes out clean.
(Note: I like to add Chocolate Chips to my Batter for an interesting Flavor combination)
Put the Cake in a Freezer for about 30 Minutes, or until sufficiently cooled.
take Cake from the Freezer, Frost as desired.
(Note: to add additional ease of getting cakes not to stick to the Pans, I use Wilton Brand Cake Release and Wilton Brand Parchment Paper), you may use a different method, if desired.
To Fancy this cake up a bit, I add Chocolate Chips to the sides of the cake, Edge it in fancy edging, using what is left after frosting the cake and write on the top with the same Frosting Recipe above, Ommitting the Coffee and Cocoa.

Hope this one is well enjoyed.

This Recipe has been entered in the Local County Fair, is a Contender for Best of Show.

[Marshal Will Wingam]

You don't like chocolate, do you?    I'll pass it on to my wife. She sure does!

[Deadeye Don]

If you start mailing out free samples let me know!!   

[NMOutlawCuz]

Well, you know, it came to me this evening, on the way home from Santa Fe, that it might make a nice Christmas Gift.
So, I might start to send them out to those that have been in and around my family and I for many years.
If the right amount of orders were to come in, I might just be willing to start a Bakery.
Have been kicking around that idea for a while.