Creole Cake with Coffee Buttercream Frosting
- 4 eggs, separated
- 2 cups firmly packed Domino® Light Brown Sugar
- 1 1/4 cups (2 1/2 sticks) butter or margarine, softened
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons instant coffee or espresso powder
- 3/4 cup milk
- 3 3/4 cups (1 lb. pkg.) Domino® Confectioners Sugar
- 1/2 cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee or espresso powder
- 2 to 3 tablespoons milk
- chocolate-covered coffee beans
Preheat oven to 350°F. Generously grease and flour two 9-inch round cake pans.
Beat egg whites in small bowl until stiff peaks form; set aside. Beat brown sugar, butter and salt until light and fluffy. Add egg yolks, one at a time, beating well after each addition; add vanilla.
In small bowl, combine flour and baking powder. Gradually add to mixing bowl. In separate small bowl, dissolve instant coffee in milk. Add to cake batter; blend well. Gently fold in beaten egg whites. Spread evenly into prepared pans.
Bake for 30 to 40 minutes, or until toothpick inserted in center of the cake comes out clean. Cool 10 minutes. Invert cake onto cooling racks; cool completely.
Combine in large bowl, with mixer at low speed, sugar, butter, vanilla and instant coffee. Beat until well mixed. Add milk; beat until smooth and of desired spreading consistency.
To decorate, frost the top of one cooled cake layer; top with second cake layer. Frost top and sides of cake. Garnish with chocolate-covered coffee beans.