Vision Spice Cake with Mocha Buttercream

---------- Recipe via Meal-Master (tm) v8.05

Title: Vision Spice Cake with Mocha Buttercream
Categories: Cheesecakes, Chocolate
Yield: 1 servings

Cake:
3 3/4 c Cake flour
1 tb Ground cinnamon
1/2 ts Ground cloves
1 ts Ground allspice
1 ts Ground nutmeg
1/2 ts Salt
1 1/2 c Sugar
1 c Buttermilk
1 1/2 ts Baking soda
2 Butter; room temp
4 Eggs; separated
2 c Raisins *
Buttercream:
4 Egg whites; room temp
1 c Sugar
3 1/2 Butter; softened
2 oz Unsweetened chocolate;
-melted
1 tb Instant coffee **

* plumped in hot water for 20 minutes, drained and
patted dry ** dissolved in 3 to 4 tablespoons boiling
water Make cake: Preheat oven to 350 degrees. Grease and
flour 2 9-inch round cake pans. Line bottoms with wax paper
and grease and flour paper. In large mixing bowl with an
electric mixer at low speed, combine 3 1/2 cups flour,
spices, salt and sugar. In a mixing cup combine buttermilk
with baking soda. Add butter and 1/4 cup of buttermilk
mixture to dry ingredients and beat until moist.
Combine egg yolks with remaining buttermilk and add to
batter, one-third at a time, mixing at high speed for 30 to
45 seconds after each addition. Toss raisins with remaining
1/4 cup flour and fold into batter. In another bowl beat
egg whites to soft peaks, then fold into batter. Divide
batter between prepared pans and bake 30 to 40 minutes. A
toothpick inserted in center will come out clean. Turn out
onto a wire rack and let cool completely.

Make buttercream: In a large mixing bowl combine egg
whites and sugar and set bowl in a larger bowl of warm
water. Stir until sugar dissolves then remove bowl from
water. Beat whites at high speed until stiff peaks form.
Lower speed to medium-high and gradually beat in softened
butter, 1 to 2 tablespoons at a time. If mixture looks
slightly curdled, continue beating and it will thicken and
smooth out. Add melted chocolate and coffee and beat again
until smooth. Spread buttercream on first layer, top with
second layer, and frost top and sides, piping decoratively
if desired. Keep cool or refrigerated until serving.
Yield: One 2-layer 9-inch cake. NATHALIE DUPREE COOKS
SHOW#ND016

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