Ingredients
- 2 eggs
- 1 water
- 1 egg yolk (beaten)
- 1 espresso
- 1/2 round baking pans with shortenin line bottoms with waxed (pan)
- 2 c confectioners sugar
- 1 1/4 c sugar
- 1 c boiling water
- 1 1/4 c all purpose flour
- 1/2 lb butter
- 12 tb butter
- 1/2 c nonalkalized cocoa
- 2 tb egg (beaten)
- 1 tb instant coffee
- 1 tb coffee liqueur
- 1 tb pure vanilla extract
- 2 ts instant espresso
- 2 ts pure vanilla extract
- 1/2 ts baking soda
- 1/2 ts salt
speed (#4 on Kitchen Aid) until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs one at a time, beating 1 full minute after each addition. SEE PART 2 ----
