2019-03-01_Cooking_with_Paula_Deen_Special_Issues

75 PAULA DEEN’S BEST CAKES & PIES

2½ cups all-purpose fl our

2 cups sugar

1 cup unsweetened cocoa powder

1½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

3 large eggs

1 cup vegetable oil

1 cup strong brewed coff ee, cooled

1 cup sour cream

Caramel Buttercream Frosting (recipe

follows)

Garnish: chopped chocolate-covered

espresso beans, chopped pecans

1. Preheat oven to 350°. Spray 3 (9-inch)
   round cake pans with baking spray
   with fl our.


2. In a large bowl, whisk together fl our,
   sugar, cocoa, baking soda, baking
   powder, and salt. In a medium bowl,
   whisk together eggs, oil, and coff ee. With
   a mixer on low speed, gradually add egg
   mixture to fl our mixture, beating until
   smooth. Stir in sour cream. Divide batter
   among prepared pans.


3. Bake until a wooden pick inserted
   in center comes out clean, about
   25 minutes. Let cool in pans for
   10 minutes. Remove from pans,
   and let cool completely on wire racks.
   4. Spread Caramel Buttercream Frosting
   between layers and on top and sides of
   cake. Garnish with espresso beans and
   pecans, if desired. Cover and refrigerate
   for up to 3 days.

Caramel Buttercream

Frosting

Makes about 4 cups

1½ cups sugar

6 egg whites

2 cups unsalted butter, softened

2⁄3 cup caramel topping*

1. In the top of a double boiler, whisk
   together sugar and egg whites until
   combined. Cook, without stirring, over
   simmering water until mixture registers
   140° on a candy thermometer.


2. Immediately pour mixture into the
   bowl of a heavy-duty stand mixer, and
   beat at high speed for 10 minutes.
   With mixer on low speed, add butter,
   2 tablespoons at a time, beating well
   after each addition. Beat in caramel until
   combined. Use immediately.

*We used Smucker’s Hot Caramel

Topping.

Chocolate Mocha

Caramel Cake

Makes 1 (9-inch) cake