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Moist Chocolate Cake
featuring Café Campesino coffee

A delicious recipe from new customer service representative Marsha Freed.

2 c. all purpose flour
1 t. salt
1 t. baking powder
2 t. baking soda
3/4 c. unsweetened cocoa
2 c. sugar
1 c. vegetable oil
1 c. hot, strong Café Campesino coffee
1 c. milk
2 eggs
1 t. vanilla

1 c. milk
5 T all purpose flour
1/2 c. butter, softened
1/2 c. shortening
1 c. sugar
1 t vanilla

Sift together all dry ingredients in a large mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Pour into two greased and floured 9-in. cake pans (or 2 8-in. cake pans and 6 muffin cups). Bake at 325 degrees for 25-30 minutes. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a medium mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/ flour mixture; beat for 10 minutes. Frost cooled cake. Serve up with your favorite Cafe Campesino coffee!

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