Sunbeam MixMaster Series Manual page 14

2 squares (1 ounce each)
sweet baking chocolate
1 teaspoon (5 ml) baking soda
1 cup (250 ml) softened margarine
or butter
1 teaspoon (5 ml) vanilla
1/4 cup (50 ml) orange cappuccino
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, 1/2 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
o c
range aPPuccino
1/2 cup (125 ml) water
2 cups (500 ml) all-purpose flour
1/4 (1.25 ml) teaspoon salt
2 cups (500 ml) sugar
4 eggs, separated
1 cup (250 ml) buttermilk
1-1/2 teaspoons (7 ml) grated orange peel
English-14
c
ake