Coffee and Cream Cake

2 1/16 cups all-purpose flour


1 3/4 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup vegetable oil

1/2 cup strong brewed coffee

1/2 cup coffee-flavored liqueur

3 large eggs

1 cup sour cream

Coffee and Cream Frosting

Garnish: cinnamon sticks,

chocolate-covered espresso beans

----Coffee and Cream Frosting----

1 teaspoon unflavored gelatin

1/4 cup cold water

2 cups heavy whipping cream

1/4 cup sugar

2 tablespoons coffee-flavored liqueur



Preheat oven to 325�F. Lightly grease and flour 3 (8-inch) cake pans.



In a large bowl, combine flour, sugar, baking soda, baking powder, and

salt. Add oil, coffee liqueur and eggs. Beat at medium speed with an

electric mixer until smooth. Stir in sour cream. Pour into prepared pans

and bake for 30 to 32 minutes, or until a wooden pick inserted in center

comes out clean. Let cool in pans for 10 minutes. Remove from pans and

let cool completely on wire racks. Spread Coffee and Cream Frosting in

between layers and top of cake,. Garnish with cinnamon sticks and

chocolate-covered espresso beans, if desired. Store in refrigerator.



Coffee and Cream Frosting: In a small bowl, soften gelatin in 1/4 cup

cold water; let stand for 2 minutes. Microwave gelatin mixture on High in

30-second intervals until dissolved (approximately 1 minute total). Set

aside, and let cool for 5 minutes.



In a large bowl, beat cream at medium high speed with an electric mixer

until slightly thickened. Gradually add sugar, 1 tablespoon at a time,

beating until stiff peaks form. Stir in gelatin mixture and liqueur.

Cover and chill for 4 hours.