Hy-Vee Recipes and Ideas

Directions

1. Step1
   In a large bowl, combine flour, sugar, nuts, baking soda and salt. Add water, oil, egg yolks and vanilla; beat until smooth.
2. Step2
   Using electric mixer on high speed, beat egg whites and cream of tartar until stiff peaks form. Gently stir 1/3 of beaten egg whites into batter; gradually fold remaining egg whites into lightened batter.
3. Step3
   Pour into ungreased 10-cup angel food pan. Bake at 325 degrees F. for 1-1/4 hours or until top of cake springs back when touched. Remove cake from oven and immediately invert onto glass bottle or metal funnel; cool completely.
4. Step4
   Remove cake from pan; frost top and sides with mocha buttercream.
5. Step5
   To make mocha buttercream, beat 3/4 cup butter, softened, until light. Beat in 1-1/2 cups sifted powdered sugar, 2 tablespoons unsweetened cocoa powder and 1 teaspoon pure vanilla extract. Add 2 tablespoons strong brewed coffee, beating until very light and of spreading consistency.