coffee cream cake

coffee cream cake

Ingredients
1 cup butter
2 tablespoons instant coffee
1 cup boiling water
2 cups All Purpose flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk
2 eggs
2 tsp baking soda
1 tablespoon vanilla

Instructions
Preheat oven to 350.

Start by melting the butter on a saucepan on the stove. Once the butter is melted, add in the instant coffee. Pour in the boiling water and remove from heat. Whisk until full combined and then set aside.

In large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together.

In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined.

Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 13-16 minutes or until am inserted toothpick is removed clean.

I let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. I them placed all the layers in the freezer for tow hours.

To assemble cakes, place one layer on cake stand and cover in whipped cream cheese frosting. (I used a can whipped frosting) Place another layer and add more frosting. Continue until all four layers are in place.