Ingredients:
- 3/4 cup margarine, room temperature
- 1/2 cup heavy cream
- 1/2 cup brewed black coffee
- 4 eggs, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa
- 1 3/4 cups sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 milk chocolate candy bars, for frosting, about 4 1/2 to 5 ounces total
Preparation:
Grease and flour a 9x13x2-inch baking pan.Preheat oven to 350°.
In a large mixing bowl, combine margarine, cream, coffee, eggs, sugar, cocoa, flour, baking powder, salt, and vanilla. Beat at
medium speed with electric mixer for 1 minute, scraping side of bowl with
plastic spatula. Pour into prepared pan. Bake at 350° for 50
minutes, or until center springs back when lightly pressed with finger.
Remove pan from oven to a wire rack. Break chocolate bars into pieces; place on hot cake;
let stand 1 minute; then gently spread softened chocolate with spatula to frost cake. Cool thoroughly before serving.
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