Gypsy Round Layer Cake

  • Yield: servings


3/4cup shortening
1 1/2cups sugar
3 eggs, beaten
2cups cake flour
1/2teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
3/4teaspoon nutmeg
1teaspoon cinnamon
2tablespoons cocoa powder
1cup buttermilk
1teaspoon vanilla
1teaspoon lemon extract
1/2cup chopped nuts
Mocha Icing:
6tablespoons soft butter
1 egg yolk
3cups confectioners' sugar
1 1/2tablespoons cocoa powder
1teaspoon cinnamon
1 1/2tablespoons hot coffee


  1. Cake: Preheat oven to 350 degrees.  Grease and flour two 8-inch round cake pans.  Cream shortening in a medium-size mixing bowl.  Add sugar, and cream until fluffy.  Blend in eggs.  In a separate bowl, sift together flour, baking powder, soda, salt, nutmeg, cinnamon and cocoa.  Add to creamed mixture alternately with buttermilk.  Stir in vanilla, lemon and nuts.  Pour into pans, and bake for 30 minutes, until center is set.  Set aside to cool.
  2. Mocha Icing: Cream together butter, egg, sugar, cocoa, cinnamon and coffee until smooth and fluffy.  Add another tablespoon of coffee, or more sugar if needed to balance texture.  Frost top of each layer of cake when cooled, and then assemble.

Tips from Our Test Kitchen: Double the icing recipe if you want to ice the sides as well as the top and middle.  Garnish cake with whipped cream and a sprinkling of cocoa powder or cinnamon.

—Octavia Fleck, Morehead, Kentucky