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ora ng e ca PPu cc ino cak e
2 squares (1 ounce each) ½ cup (125 ml) water
sweet baking chocolate 2 cups (500 ml) all-purpose flour
1 teaspoon (5 ml) baking soda ¼ (1.25 ml) teaspoon salt
1 cup (250 ml) softened margarine 2 cups (500 ml) sugar
or butter 4 eggs, separated
1 teaspoon (5 ml) vanilla 1 cup (250 ml) buttermilk
¼ cup (50 ml) orange cappuccino 1-½ teaspoons (7 ml) grated orange peel
flavored instant coffee mix (dry)
Preheat oven to 350°F (180°C). Lightly grease and flour two 9-inch (23 cm) cake pans.
Heat chocolate and water over low heat, stirring frequently, until chocolate is melted.
Stir in coffee mix and orange peel. Set aside allowing mixture to cool slightly. Sift flour,
baking soda and salt together, set aside. In large mixing bowl, beat margarine and
sugar on medium speed until fluffy. Beat in egg yolks, one at a time, beating well after
each addition. Add chocolate mixture and vanilla. Mix in flour mixture, ½ cup at a time,
alternately with buttermilk, beating until smooth after each addition. In the small mixing
bowl, beat egg whites on high speed until stiff peaks form, fold into batter. Pour an
even amount of batter into the 2 pans. Bake for 30 minutes or until top springs back
when touched lightly. Let cool 12 minutes. Remove from pans to wire rack and cool
completely. Fill layers and frost with orange cappuccino frosting. (See Recipe Page 17)
Yield: 12 Servings
cho co Lat e co ok ie cru st
1-½ cups (375 ml) chocolate cookies, finely crumbed
¼ cup (50 ml) butter, melted
½ teaspoon (2 ml) cinnamon
Put all ingredients into small mixing bowl. Mix thoroughly. Pat mixture into bottom and
sides of a 9-inch (23 cm) pie pan. Chill or bake 10 minutes at 350°F (180°C), let cool
before filling.
Yield: One 9-inch (23 cm) Crust
Butter cr ea M Fr os tin g
3 cups (750 ml) powdered sugar 3-4 tablespoons (45-60 ml) milk
½ cup (125 ml) butter or margarine, softened 1 teaspoon (5 ml) vanilla extract
Put all ingredients into small mixing bowl. Mix at a low speed to combine ingredients.
Increase speed to a medium speed; continue to mix until fluffy.
Yield: Frosts Two 8 or 9-inch (20 - 23 cm) Layers
Bittersweet ch oc oL ate Fro st in g
2 squares (1 ounce each) unsweetened ¼ cup (50 ml) hot milk
chocolate, cut into small pieces 2 tablespoons (30 ml) butter
2 cups (500 ml) powdered sugar 1 teaspoon (5 ml) vanilla extract
Put all ingredients into small mixing bowl. Mix at a low speed to combine ingredients.
Increase speed to a medium speed; continue to mix until smooth. If frosting is too thick,
add a small amount of milk.
Yield: About 1 Cup (250 ml)
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