*  Exported from  MasterCook Mac  *
                      Chocolate Cake with Mocha Icing
 Recipe By     : Chef Paul Prudhomme’s Louisiana Kitchen
 Serving Size  : 10   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 2/3  cups          sifted cake flour
    1 1/2  teaspoons     baking soda
      1/2  teaspoon      salt
    1      cup           dark brown sugar -- packed
    1 1/2  sticks        unsalted butter -- softened
    3                    eggs
      3/4  cup           light corn syrup
    1      tablespoon    vanilla extract
    4      ounces        unsweetened chocolate -- melted and cooled
    1 1/2  cups          buttermilk
    1      cup           water
      1/2  cup           sugar
    1      teaspoon      vanilla extract
                         MOCHA ICING:
    3      sticks        unsalted butter -- room temp.
    4 1/2  cups          powdered sugar
      1/2  cup           heavy cream
    3      tablespoons   instant coffee powder
    2      teaspoons     unsweetened cocoa powder
    2      teaspoons     vanilla extract
      1/4  teaspoon      salt
 Sift the flour, baking soda and salt together in a medium-size bowl and set asi
 de.  Place the brown sugar in a large bowl of an electric mixer; beat on high s
 peed about 10 seconds to break up sugar.  Add the butter and beat until the mix
 ture is the consistency of wet sand, about 1 minute.  Beat in the eggs one at a
  time until well blended, about 10 seconds each time.  Add the corn syrup and v
 anilla and beat until smooth, about 5 seconds.  Beat in the cooled chocolate un
 til well blended and smooth, about 3-5 minutes, scraping bowl sides well.  Add 
 flour mixture and buttermilk alternately to chocolate mixture, beginning and en
 ding with flour and beating after each addition just until smooth.  Pour equal 
 amounts of the batter into three 8-inch round greased and lightly floured cake 
 pans (1 1/2 inches deep).  Bake at 350 degrees until centers spring back when l
 ightly pressed, about 35 - 40 minutes.  Remove cake layers from pans to a wire 
 rack and glaze while still hot.  Cool thoro!
 ughly.  spread generously with icing between layers and on top and sides.
 GLAZE:  In a small saucepan combine the water and sugar; bring to a boil.  Remo
 ve from heat and stir in the vanilla.  With a pastry brush, brush hot glaze ove
 r the surface and a little on the sides of each cake layer, using all the glaze
 .  Makes about 1 cup glaze.
 MOCHA ICING:  Cream the butter in a large bowl of an electric mixer on high spe
 ed until very creamy, about 2 minutes.  Gradually add the sugar and beat until 
 smooth, about 3 minutes.
 In a separate bowl, combine 1/3 cup of the cream and the remaining ingredients,
  stirring until thoroughly dissolved.   Add cream mixture to the butter mixture
 .  Beat until well blended and sugar is completley dissolved, about 5 minutes, 
 scraping bowl well.  Thin with a little more cream if desired.  Makes enough fr
 osting for one 3-layer cake.
                    - - - - - - - - - - - - - - - - - - 
 Per serving: 616 Calories; 15g Fat (21% calories from fat); 7g Protein; 119g Ca
 rbohydrate; 87mg Cholesterol; 432mg Sodium
 Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 7 1/2 Ot
 her Carbohydrates