granny's mahogany cake and frosting

Ingredients

• Servings: 10
• 2 cups sugar
• 1 cup butter, softened
• 5 eggs
• 1/4 cup cold brewed coffee
• 2 tablespoons unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 1 cup butter, softened
• 1 (16 ounce) package confectioners' sugar, sifted
• 1/4 cup cold brewed coffee
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour three 9 inch round cake pans.
• place the sugar and butter in a mixing bowl, and beat until light colored and smooth. beat in the eggs one at a time. stir the coffee and cocoa into the egg mixture until well blended. measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. stir the remaining buttermilk into the egg mixture, beating until smooth.
• stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. stir in the flour, beating until smooth. pour the batter evenly into the prepared cake pans.
• bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. remove from the oven, and cool in the pans about 15 minutes before turning out a wire rack to cool completely.
• to make the frosting, beat 1 cup butter until smooth and creamy. gradually sift in the confectioners' sugar, and beat until smooth. stir in the coffee, cocoa, and vanilla until well blended.
• place one cake layer on a serving plate. spread top with about 1/5 frosting. place the second layer on top of the first, and frost. repeat with the third layer. use remaining frosting to frost top and sides.