Cake designed by member Natalie Johnson, owner, A World of Cakes, LLC

Colette's Chocolate Cake
courtesy Colette's Wedding Cakes

Colette's Wedding Cakes is a fabulous idea book and this is Colette's most popular cake.

Yields 6 cups of batter, enough to serve 20.

2 cups sugar 1 teaspoon baking soda
2 1/2 cups all-purpose flour 2 eggs, room temperature
1 cup unsweetened cocoa 1 cup milk, room temperature
1 cup vegetable shortening 1 teaspoon almond extract
1 teaspoon salt 1 teaspoon vanilla extract
2 teaspoons baking powder 1 cup hot, strong coffee

Preheat the oven to 325 degrees F. Grease the sides and bottom of two 9-inch pans with shortening, then dust with flour. In a large mixing bowl, combine all ingredients except the coffee. Mix at slow speed until blended, scraping the sides occasionally with a rubber spatula. Slowly add the coffee while mixing on low. Mix for about 1 minute, or until smooth. Do not overbeat. Place in the prepared pans. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on wire racks for about 20 minutes, then invert onto racks and remove pans. Cool completely.

Colette Peters travels thoughout the country giving classes in various techniques. To view her upcoming schedule of classes, visit Colette's Cakes.