Cake: In a large bowl, combine coffee and cocoa; beat on medium speed for 30
seconds. Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add
baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla extract;
beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds.
Add flour; beat for 5 minutes.
Batter will be very bubbly. Pour batter into greased 9 x 13-inch pan and bake
at 375 degrees F for 35-40 minutes.
To assemble the cake: Prepare cake as directed. When cake has cooled, place the
cake in freezer for at least 30 minutes.
Prepare buttercream icing, then shape into 1-inch rolls, placing
on frozen cake, 1 inch apart across the top of the cake.
Return to the freezer for at least an additional 15 minutes. Apply cooled fudge
frosting (recipe follows) to the top of cake, covering buttercream rolls completely.
Return to freezer for several minutes or more to set frosting.
Buttercream Icing: Place butter in mixing bowl, add 2 cups powdered sugar; mix
at low speed to obtain smooth paste. Whip at medium speed, adding the milk slowly
and gradually until light and fluffy.
Using a clean bowl and beater, whip the egg whites until stiff while adding the
1/2 cup powdered sugar slowly. Mix this meringue slowly into the above buttered
mixture. Add vanilla extract, salt and remaining 1/2 cup powdered sugar. This last
amount of sugar can be doubled if stiffer icing is desired.
Pourable Fudge Frosting: Over medium-high heat, combine buttermilk, sugar, corn
syrup, cocoa, salt and half of the butter. Bring mixture to a boil.
When mixture reaches the soft-ball stage, remove from heat. Add remaining butter,
powdered sugar and vanilla extract. This will have a "pouring consistency."
Posted by Jaci at Recipe Goldmine 10/2/2001 5:20 pm.