Home   Micheles Double Chocolate Cake  
Course: Dessert Ingredients
1 1/2 c brewed coffee
3 oz semisweet chocolate chips
3 c sugar
2 1/2 c flour
1 1/2 c unsweetened cocoa powder
2 t baking soda
3/4 baking powder
1/4 t salt
3 eggs, beaten til lemon color
3/4 c vegetable oil
1 1/2 c buttermilk
3/4 t vanilla

1 c heavy cream
2 T sugar
2 T ligh corn syrup
1 lb. semisweet chocolate bits
1/2-1/4 c butter Directions
Preheat oven to 300 degrees. Grease and line 3 9" round pans (or 2 10" pans).

Combine coffee and chocolate chips and stir til chips are completely dissolved. Set aside.

Sift dry ingredients (or not).

Slowly add oil, buttermilk, and vanilla to beaten egg mixture.

Combine coffee mixture with egg/buttermilk mixture. Slowly add dry ingredients. Blend well. Divide into baking pans and bake 1 hour, or until done. Cool before frosting.

In 2 quart saucepan combine cream, sugar and corn syrup, stirring with a wisk until mixture begins to boil.

Remove from heatand add chocolate bits. Wisk until smooth; add butter. Cut in pieces of butter and wisk til smooth. COOL WELL. Frosting will not spread and stay on cake if too hot.

Serve at room temperature.

Do not eat this all at once!