*  Exported from  MasterCook  *
                         MICHAEL'S MOCHA HALO CAKES
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Cakes                            Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Sifted cake flour
      1/2   c            Cocoa
      1/2   ts           Baking soda
    2       ts           Baking powder
      1/4   ts           Salt
      1/2   c            Shortening
    1       c            Sugar
    1                    Egg
    2                    Egg yolks
      1/2   c            Cold strong coffee
      1/2   c            Buttermilk
                         -----MOCHA ICING-----
    1 1/2   c            Powdered Sugar
    1       tb           Coffee
      1/8   ts           Salt
    1                    Egg Yolk, Well Beaten
    4       ts           Cocoa
      1/4   c            Butter
    1       t            Vanilla Flavoring
   Thought you might be interested in these two recipes
   for a birthday cake. Michael, one of my roommates,
   just had his big 5-0.  He said he wanted a mocha cake
   so I hauled out a couple of fifty year old cookbooks
   and put together this cake.  (Well, they were almost
   50 years old++one was put out in '46, the other in
   '50.) The cake++the first I'd ever made from
   scratch++turned out great.  It was nice and moist, if
   a tad on the heavy side.  The recipe is actually for
   cupcakes, but I just made one big layer. The frosting
   is outstanding, a definite keeper.
   Sift flour, cocoa, soda, baking powder and salt
   together 3 times.
   Cream shortening with sugar until fluffy.  Combine
   whole egg and egg yolks, beat well and add to creamed
   mixture.  Combine coffee and buttermilk. Add sifted
   dry ingredients and liquids alternately in small
   amounts, beating well after each addition.  Pour into
   greased cupcake pans and bake in moderate oven (350F)
   for 20 minutes.
   Makes 18 medium or 12 large cupcakes.
   Frost with Fluffy White Icing.  Melt 1 ounce (square)
   chocolate with 1 teaspoon butter and put a band around
   each cake with teaspoon or pastry brush.
   From “250 Classic Cake Recipes”, edited by Ruth
   Berolzheimer, Culinary Arts Institute.  Consolidated
   Book Publishers, 1950.
   Sift sugar.  Cream butter.  Add sugar.  Beat until
   smooth.  Add remaining ingredients.  Beat until well
   From “The Searchlight Recipe Book”, compiled by The
   Household Magazine, Topeka, Kansas.  Capper
   Publications, 1946.
   Posted by Stephen Ceideberg; June 24 1993.
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