By: Robin Kurss

Mother’s Day is this Sunday. In honor of my Mom Gloria Bernhard, I’m sharing her famous chocolate cake recipe… she made it whenever she was invited to a friend’s house for ANY occasion.

INGREDIENTS:
• 1 3/4 c flour
• 2 c sugar
• 3/4 c cocoa
• 2 t baking soda
• 1 t baking powder
• 1 t salt
• 1 c buttermilk
• 1/2 c oil
• 2 eggs
• 1 t vanilla
• 1 cup hot coffee

Frosting:
• 1 1/2 cups whipping (heavy) cream
• 2 c Nestle’s Quick
• 2 T Orange Liquor
• Slivered Almonds for decoration

DIRECTIONS:

1. 1. Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans.
   2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

***In a pinch, Mom would use a chocolate cake mix or order a chocolate cake unfrosted from Wolter’s Bakery

Frosting:
• 1 1/2 cups whipping (heavy) cream
• 2 c Nestle’s Quick
• 2 T Orange Liquor
• Slivered Almonds for decoration
Beat all with a mixer in a large bowl until stiff peaks form.
***Mom was also known to substitute Dream Whip for the heavy whipping cream if the cake was traveling a distance.
(Follow the package directions before adding the Nestle’s Quick and liquor)

Assemble cake:
1. Split each layer in half. Frost in between each layer and on top, leave sides unfrosted.
2. Sprinkle with almonds and refrigerate until serving.