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L U S C I O U S L A Y E R S 83
NATALIE’S CHOCOLAT
NATALIE’S CHOCOLATE E
CAFÉ AU LAIT CAK
CAFÉ AU LAIT CAKE E
atalie Haughton is a Los
SERVES: 16
Angeles food writer and PREPARATION TIME: 20 MINUTES
BAKING TIME: 32 TO 35 MINUTES
cookbook author who knows
ASSEMBLY TIME: 5 MINUTES
how to put together a great recipe,
and this cake is no exception. The CAKE:
recipe first appeared in Natalie’s Solid vegetable shortening for greasing
book 365 Great Chocolate Desserts. the pans
Flour for dusting the pans
She recommended that I try it when
8 tablespoons (1 stick) margarine
she was interviewing me for a story 1 ⁄2 cups graham cracker crumbs
1
in the Los Angeles Daily News. 1 cup semisweet chocolate chips
1 ⁄2 cup chopped walnuts
What I love about this cake is that it
1 package (18.25 ounces) plain dark
has such complex flavors—coffee,
chocolate fudge or devil’s
chocolate, and walnuts—and yet it’s food cake mix
1
a breeze to assemble. For parties it 1 ⁄3 cups water
1 ⁄2 cup vegetable oil
can be prepared a day in advance
3 large eggs
and refrigerated. Just before serv-
ing, dust the top with powdered WHIPPED CREAM FROSTING:
1
sweetened cocoa, if desired. 1 ⁄2 cups heavy (whipping) cream
1 tablespoon instant coffee powder
1 ⁄3 cup sifted confectioners’ sugar,
or to taste
