The recipe for this moist and chocolatey cake was in Mom's recipe box but I remember my Grandma Solorz making this cake herself, and that the recipe originated with her. The cake calls for a cup and a half of cold, strong coffee which gives the cake a rich flavor. I like to use espresso for an even deeper flavor. The original recipe calls for a 9 x 13 cake pan but can also be made in 2 - 8" or 9" round pans for layering.
Makes 1 - 9x13 inch cake
Prep: 20 minutes
Rest: 0 minutes
Bake: 40 minutes
Total: 1 hour
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