Vienna Cafe Cake Recipes

Steps:

• Grease and flour 3 9-inch round pans; set aside.
• Preheat oven to 350°.
• Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
• In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
• Divide batter into prepared pans.
• Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
• Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
• Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
• Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.

Steps:

• Mix together.
• Store in a small canister.
• Use 1 tablespoon per mug of hot water.

Steps:

• In an airtight container, combine all ingredients. Store in a cool, dry place for up to 2 months. , To make one serving: In a mug, dissolve 2 tablespoons mix in 1 cup boiling water; stir well.

Steps:

• In a 1-1/2-qt. slow cooker, combine the coffee, chocolate syrup and sugar. Cover and cook on low for 2-1/2 hours. , Stir in heavy cream and creme de cacao. Cover and cook 30 minutes longer or until heated through. , Ladle coffee into mugs. Garnish with whipped cream and chocolate curls if desired.

Steps:

• Preheat oven to 350.
• Grease and lightly flour 3 round cake pans,lining bottoms with wax paper.
• In large bowl,cream butter until smooth.
• Gradually add sugar,beat until fluffy (about 3 minutes) Add eggs one at a time,beating well after each addition.
• Combine flours,baking powder in separate bowl,add to batter slowly,alternating with milk and vanilla,beating well after each addition.
• Divide batter into 3 small bowls,add food coloring (2-3 drops at most) green in one bowl,yellow,in another,red in third.
• Pour batters into separate prepared pans.
• Bake 20-25 minutes,until cakes test done with toothpick.
• Cool in pans 10 minutes.
• Remove and cool completely on wire racks.
• Spread a thin layer of jam on top of first and second layer,followed by thin layer of frosting.
• Stack layers,frost top and sides of cake with cream cheese frosting.
• Frosting: In medium bowl,with mixer on medium speed,beat cream cheese and butter until smooth,about 3 minutes.
• Add vanilla.
• Gradually add sugar and beat well until mixed and of spreading consistency.

Steps:

• Mix all ingredients together until blended.
• Store in an air tight container.