Sunbeam FPSBSM2103 User Manual - Page 15

Orange Cappuccino Cake 2 squares (1 ounce each) ½ cup (125 ml) water sweet baking chocolate 2 cups (500 ml) all-purpose flour 1 teaspoon (5 ml) baking soda ¼ (1.25 ml) teaspoon salt 1 cup (250 ml) softened margarine 2 cups (500 ml) sugar or butter 4 eggs, separated 1 teaspoon (5 ml) vanilla 1 cup (250 ml) buttermilk ¼ c up (50 ml) orange cappuccino 1-½ teaspoons (7 ml) grated orange peel flavored instant coffee mix (dry) Preheat oven to 350°F (180°C). Lightly grease and flour two 9-inch (23 cm) cake pans. Heat chocolate and water over low heat, stirring frequently, until chocolate is melted. Stir in coffee mix and orange peel. Set aside allowing mixture to cool slightly. Sift flour, baking soda and salt together, set aside. In large mixing bowl, beat margarine and sugar on medium speed until fluffy. Beat in egg yolks, one at a time, beating well after each addition. Add chocolate mixture and vanilla. Mix in flour mixture, ½ cup at a time, alternately with buttermilk, beating until smooth after each addition. In the small mixing bowl, beat egg whites on high speed until stiff peaks form, fold into batter. Pour an even amount of batter into the 2 pans. Bake for 30 minutes or until top springs back when touched lightly. Let cool 12 minutes. Remove from pans to wire rack and cool completely. Fill layers and frost with orange cappuccino frosting. (See Recipe Page 17) Yield: 12 Servings English-14