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Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. instant coffee powder
1 1/2 cups lightly packed brown sugar
1/2 cup shortening
2/3 cup buttermilk or sour milk
1/3 cup buttermilk or sour milk
2 eggs
1 tsp. vanilla
2/3 cup chopped nuts
Sift together into mixer bowl, first 5 ingredients.
Add sugar, shortening and first amount of milk.
Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
Add second amount of milk, eggs and vanilla.
Beat for 2 additional minutes.
Fold in nuts.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. instant coffee powder
1 1/2 cups lightly packed brown sugar
1/2 cup shortening
2/3 cup buttermilk or sour milk
1/3 cup buttermilk or sour milk
2 eggs
1 tsp. vanilla
2/3 cup chopped nuts
Sift together into mixer bowl, first 5 ingredients.
Add sugar, shortening and first amount of milk.
Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
Add second amount of milk, eggs and vanilla.
Beat for 2 additional minutes.
Fold in nuts.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
