Danele’s Spice Cake with Coffee Buttercream Frosting submitted by Jannen Golubin
My mom made this cake every year for our birthdays. As a Yugoslavian tradition (my father was Yugoslavian), coins was wrapped in wax paper and inserted vertically in the birthday. My mom would mark with a toothpick where the “quarter” was so that the birthday girl could get the quarter (I’m 62 years old and my sister, Jannen, is 65 years old. In today’s day and age, my mom would’ve to use paper bills, NO CONS!).
- 1 box of Spice Cake Box Mix (prefers Duncan Hines)
- 3 large eggs
- 1 cup of water
- ⅓ cup vegetable oil
- 1 cube of butter
- 3½ cups of sifted confectioners' sugar
- 4 TBSP instant coffee
- 4.5 TBSP HOT milk (mixed with instant coffee to dissolve coffee granules)
- 1 tsp vanilla extract
- Preheat oven to 350 degrees Fahrenheit
- Follow DIRECTIONS ON BOX FOR making cake batter.
- Butter and sugar pans to prepare them for filling with batter.
- ALSO, my mom lined the cake pans with wax paper.
- She turned the 2 cake pans over and traced he size of pan by putting a piece of wax paper over bottom of each cake pan. Trace size of pan by rubbing wax paper with pair of scissors.
- Cut the traced wax paper circle with scissors and place in prepared cake pans which have been BUTTERED and SUGARED.
- In a medium bowl, combine butter, confectioners' sugar, coffee, and 2.5 TBSP hot milk and the vanilla extract.
- With a portable electric mixer at medium speed, beat mixture until smooth and fluffy.
- If frosting is too thick, gradually add more hot milk. If too thin, add more confectioners' sugar.
- Cool cake completely about 20-30 minutes before frosting. Makes enough to frost two eight or nine inch cakes. I like very thickly frosted cake so I make 1½ times the recip