This is my all-time favorite dessert recipe! I found it in Tina in the Kitchen, a cookbook put out by Imperial Pure Cane Sugar in the 1960s. I ordered the book off the back of a sugar package and this was the recipe I fell in love with. The Browned Butter Icing goes perfectly with the mocha taste.
9 Tbsp Cocoa + 3Tbsp Oil or 3 squares Unsweetened Chocolate, melted
2 Tbsp Instant Coffee powder
1½ cups Cake Flour, sift before measuring
1 tsp Baking Powder
1½ tsp Salt
½ cup soft Butter, room temperature
½ cup Shortening
2 cups Sugar
Brown Butter Icing – recipe follows
Preheat oven to 350°. Generously grease and flour a 13x9x 2-inch pan.
Sift cocoa, coffee powder and flour together with baking powder and salt. Cream butter with shortening until light and fluffy, gradually adding sugar. Add eggs and oil; beat until well blended. Blend in flour mixture and mix well.
Spread batter the pan. Bake 30 to 40 minutes, or until done. Cool in the pan on a rack.
Browned Butter Icing:
¼ cup Butter
3 cups Powdered Sugar, sifted
3 Tbsp Half-and-Half, Cream or Milk
1 tsp Vanilla extract
Heat butter until lightly browned and foamy; be careful not to burn. Beat in confectioners’ sugar, half-and-half, and vanilla extract until smooth and spreadable.
Spread Mocha Squares with Browned Butter Icing. When icing is set, cut into bars. Makes about 36 bars.