Page 211 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Chocolate Cake/Coffee Liqueur Icing/Mocha Cream Filling

Submitted By Pamela Ann Gatlin Schulz
Coffee Liqueur Ganache Icing
Ingredients:
3 (4 oz) bittersweet chocolate baking bars, finely
chopped
1¼ cups whipping cream
1 Tbsp butter
2 Tbsp coffee liqueur

Preparation
1. Place chocolate in a bowl.
2. Heat cream in a small saucepan over medium
heat just until cream begins to boil. Pour over
chocolate in bowl, stirring until smooth. Stir in
butter and liqueur. Let mixture stand 45 minutes or
until spreading consistency.

Mocha-Chocolate Cream Filling
Ingredients:
5 Tbsp all-purpose flour
2 Tbsp unsweetened cocoa
2 Tbsp instant coffee granules
1 cup half-and-half
1 cup butter, softened
1 cup DOMINO 10X Confectioner’s Sugar
1 tsp vanilla extract

Preparation
1. Whisk together first 4 ingredients in a small
saucepan. Cook over medium heat, whisking
constantly, 5 minutes or until thickened. Spoon
mixture into a small bowl; cover surface of mixture
with plastic wrap, pressing wrap onto surface, and
let stand 30 minutes or until cool.
2. Beat butter and sugar at medium speed with an
electric mixer until light and fluffy. Gradually add
cooled cocoa mixture, one Tbsp at a time, beating
until blended after each addition. Add vanilla,
beating until mixture is the consistency of whipped
cream.

Cake:
PAM Original No-Stick Cooking Spray
CRISCO Vegetable Shortening
½ (4 oz) semisweet chocolate baking bar, chopped
½ (4 oz) bittersweet chocolate baking bar, chopped

½ cup butter, softened
2 cups firmly packed DOMINO light brown sugar
3 large eggs

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