Lady Baltimore Cake with Mocha Frosting

Prep Time 45 min
Cook Time 30 Min
Servings 12 to 15
Difficulty Moderate

Ingredients

  • Baking spray with flour
  • 2 3/4 cups cake flour
  • 1 2/3 cups sugar
  • 4 1/2 tsps. baking powder
  • 1 tsp. salt
  • 1 1/3 cups milk
  • 2/3 cup Crisco® All-Vegetable Shortening
  • 3 large eggs
  • 2 tsps. vanilla extract
  • COCOA MOCHA FROSTING
  • 3/4 cup Crisco® All-Vegetable Shortening
  • 1 tbsp. vanilla extract
  • 1/2 tsp. salt
  • 1 tbsp. unsweetened cocoa powder
  • 4 to 4 1/2 cups powdered sugar
  • 5 tbsps. strong brewed Folgers Classic Roast® Coffee
  • 1 cup raisins
  • 1/4 cup finely chopped pecans or almonds
  • 2 tbsps. Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit

Directions

  • Step 1

    HEAT oven to 350ºF. Coat two round 9-inch cake pans with flour no-stick cooking spray.

  • Step 2

    COMBINE cake flour, sugar, baking powder and salt in large mixing bowl. Add 1 cup milk and shortening. Blend with electric mixer at low speed. Beat 2 minutes at medium speed. Add eggs, 1/3 cup milk and vanilla. Beat 2 minutes. Pour batter into prepared cake pans.

  • Step 3

    BAKE 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pans on racks. Remove from pans to cool completely.

  • Step 4

    BEAT shortening, vanilla, salt and cocoa. Add powdered sugar and coffee alternately, beating until smooth.

  • Step 5

    PLACE 1 cake layer, rounded side down, on serving plate. Stir together 2/3 cup frosting with raisins, pecans and marmalade. Spread on top of layer. Top with second layer, rounded side up. Frost sides and top of cake with remaining frosting.

  • Step 6

    *To make 1 cup strong brewed coffee: Measure 1/3 cup Folgers Classic Roast ground coffee and 1 1/3 cup cold water into a drip coffeemaker.

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