This is the cake made by Suzanna and shared at the office for my birthday - I told you I have ulterior motives for making sure people know how much I like chocolate! After I took the first bite I asked everybody to give back their slices because I didn't want to share. Any of it. It is also the cake I mentioned that ultimately led me to begin a blog dedicated to chocolate. I hope you get the idea that this is a really, really good cake.
Suzanna found the recipe in a cookbook from Fredericksburg, Texas, and she didn't even charge to share it with me! It calls for brewed coffee, but for non-coffee drinkers you can use Sanka or Choffee
Suzanna found the recipe in a cookbook from Fredericksburg, Texas, and she didn't even charge to share it with me! It calls for brewed coffee, but for non-coffee drinkers you can use Sanka or Choffee
Collins Chocolate Cake
from the Peach Tree Tea Room in Fredericksburg , Texas
4 ounces unsweetened baking
chocolate
1 cup butter
1 cup brewed coffee
2 cups sugar
2/3 cup buttermilk
1 teaspoon baking soda
2 eggs
½ teaspoon cinnamon
2 teaspoons vanilla
2 cups flour
1. Combine chocolate, butter, coffee and sugar in bowl. Melt together and mix.
2. In 2-cup container, place buttermilk, eggs, cinnamon, vanilla and soda. Mix well and stir quickly into chocolate mixture.
3. Stir in flour, blending well. Pour into 9x13-inch pan (or if you want to be fancy, 2 8-inch round pans), greased and floured. Bake for 30 minutes in 350 degree pre-heated oven or until toothpick inserted in center comes out clean.
Frosting:
½ cup butter, softened
¾ cup cocoa
3 cups powdered sugar
1 teaspoon vanilla
¼ cup brewed coffee
1. Cream butter; add cocoa, blending well with food processor.
2. Add powdered sugar and vanilla.
3. Add coffee, a little at a time, until of spreading consistency. Add
more coffee, a few drops at a time if frosting is too thick.
The author of this recipe used to send this cake to her boys for their birthdays when they were in college.
