Norwegian Mocha Cake

Preparation info

  • 8 to 10

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups strong coffee
  • 2 cups granulated sugar
  • 2 tablespoons cocoa
  • 1 cup seedless raisins, cut up
  • ½ cup shortening
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 2 cups sifted all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • Confectioners’ sugar

    Method

    1. Preheat oven to moderate (350°F.).

    2. Combine the coffee, one cup granulated sugar, the cocoa and raisins in a saucepan. Bring to a boil and simmer for ten to fifteen minutes. Cool.

    3. Cream the shortening and add remaining granulated sugar gradually, creaming until light and fluffy. Add vanilla. Add eggs separately, beating well after each addition.

    4. Mix and sift the remaining ingredients except the confectioners’ sugar, and stir in. Spoon into a greased and floured pan (10 × 10 × 2 inches). Bake for about one hour.

    5. When cool, place paper lace doily on top. Sift confectioners’ sugar onto doily; lift off carefully. Cut into squares to serve.