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Baking For Others: Alexs Birthday CakePecan-Espresso Birthday Cake with Coffee Icing
- 1 1/2 cups sugar
- 5 1/2 cups pecans halves
- 2 tablespoons instant espresso powder (I use Medaglia DOro)
- 14 large eggs, separated
- 1 3/4 teaspoon cream of tartar
- 16 ounces Tofutti cream cheese, at room temperature
- 8 ounces Earth Balance natural shortening, at room temperature
- 4 ounces Spectrum organic all-vegetable shortening, at room temperature
- 1 3/4 cups powdered sugar
- 1/4 cup maple syrup
- about 1 1/2 tablespoons coffee extract, or to taste
- 1/4 cup chocolate-covered espresso beans, coarsely chopped
Directions:View on Big Girls Small Kitchen
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