#2462 - Espresso Cake

(by Shirley McNevich)

Batter: 2 eggs; 1 tsp. vanilla; 1 1/4 cups flour; 1/2 tsp. baking powder; 1/4 tsp. salt; 1 TBSP Nescafe instant espresso coffee; 1/3 cup milk

Frosting: 1lb. Domino's powdered sugar; 1/3 cup milk; 1 TBSP Nescafe instant espresso coffee; 1 stick softened butter; 1 - 3oz. softened Philadelphia cream cheese

In a mixer add cream cheese and softened butter--beat. Dissolve 1 TBSP instant espresso in 1/3 cup milk--stir. Pour milk mixture into cream cheese mixture--beat. Add all of the powdered sugar--beat. Remove 1 cup of this mixture--set it aside. To the remaining mixture in the mixer bowl add eggs--beat. Add vanilla--beat. Add baking powder and salt--beat. Dissolve 1 TBSP instant espresso in 1/3 cup milk--stir until dissolved. Add milk mixture to the mixer--beat. Slowly add flour--beat for 2 minutes. Pour batter into a greased and floured 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost the cake with the reserved 1 cup of frosting.