Ono-licious Espresso Cake

FROSTING:

·                     1- 3 OZ PKG SOFTENED CREAM CHEESE

·                     1/2 CUP SOFTENED BUTTER OR MARGARINE

·                     1 TBSP GROUND ESPRESSO

·                     1/3 CUP MILK

·                     1- 1LB PKG 10X SUGAR

CAKE:

·                     2 EGGS

·                     1 TSP VANILLA

·                     1 1/4 CUP ALL PURPOSE FLOUR

·                     1/2 TSP BAKING POWDER

·                     1/4 TSP SALT

·                     1 TBSP GROUND ESPRESSO

·                     1/3 CUP MILK

PREHEAT OVEN TO 350*

GREASE AND FLOUR 8 INCH SQUARE BAKING PAN.

FROSTING:

IN A LARGE MIXING BOWL, BEAT CREAM CHEESE AND BUTTER @ MED SPEED UNTIL SMOOTH.

DISSOLVE THE INSTANT ESPRESSO IN MILK.

ADD 10X SUGAR ALTERNATELY WITH MILK, BEATING 1-2 MIN UNTIL BLENDED. 

REMOVE 1 CUP OF FROSTING AND SET ASIDE.

CAKE:

WITH MIXER @ SLOW SPEED,  ADD EGGS TO REMAINING FROSTING IN MIXING BOWL. 

ADD VANILLA, BEAT UNTIL BLENDED. 

IN SMALL BOWL, COMBINE FLOUR, BAKING POWDER AND SALT. DISSOLVE ESPRESSO IN MILK. 

ADD FLOUR MIXTURE TO MIXING BOWL ALTERNATELY WITH MILK MIXTURE AND CONTINUE BEATING 1-2 MINUTES OR UNTIL WELL BLENDED.

POUR INTO PAN AND BAKE 30-40 MIN. (UNTIL TOOTHPICK COMES OUT CLEAN)

COOL 10 MIN, REMOVE FROM PAN.

COOL COMPLETELY. 

SPREAD 1 CUP OF FROSTING OVER CAKE.