1. Sift flour with baking powder and salt. Cream butter; add 1 1/2 c of the sugar gradually and blend until light and fluffy. Beat in egg yolks. Add chocolate and vanilla.
2. Add flour alternately with milk, mixing well after each addition. Beat egg whites until stiff but not dry; add 1/2 c sugar and fold into batter. Turn into pans and bake 35 minutes. Cool.
3. Pour 2 Tbsp coffee liqueur over each layer and frost with Florence icing. Dust sides with chopped nuts.
4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter in a saucepan; add sugar and milk. Bring to a boil stirring constantly then cook over low heat 10 minutes or until temperature reaches 236F. Melt chocolate; add Tia Maria. Stir into butter mixture. Remove from heat and beat icing until thick enough to spread. If icing hardens before cake is frosted, soften with a little hot water.
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This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Gluten, Natural Sweeteners, Alcohol allergies.