| OUTDOOR COOKING |
| Java Cake with Espresso Glaze |
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| CAKE: 2 c. flour 1 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt ¾ c. margarine, softened 1 c. sugar 2 large eggs 2 tsp. vanilla 1 c. sour cream 2 Tbsp. instant espresso, dissolved in 1 Tbsp. hot water GLAZE: 3 Tbsp. strong brewed coffee 1 ½ tsp. instant espresso powder ¾ c. powdered sugar In medium pot, mix together flour, baking powder, soda and salt. In a large pot, add sugar to the margarine slowly, and cream together. Add eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream. Blend well after each addition. Transfer about 1/3 batter to a small pot and blend in espresso mixture thoroughly. Spoon ½ plain batter into a well greased Dutch oven. Spoon coffee batter over the plain batter, spreading evenly. Spoon remaining plain batter on top and spread evenly. Bake at 350 degrees for 1 hour. Let cool for 30 minutes, then turn out to cool completely. Mix glaze ingredients together and pour over cake. Let stand for 10 minutes to let glaze set. Serve warm. |