Chocolate Cuban Coffee Cake

¼ c. Unsalted Butter
5 c. Granulated Sugar
2 c. Heavy Cream
4 c. A.P. Flour
4 tsp. Baking Powder
1 tsp. Salt
1 c. + 6 T.  Cocoa Powder
2 c. Dark Brown Sugar
5 c. Hot Strong Coffee

(Butter and flour a full size 2” deep hotel pan and reserve. In kitchen aid mixing bowl, using the paddle attachment cream the butter and 3 c. of the granulated sugar. Beat in the cream, flour, baking powder, salt, and 6 T. of the cocoa powder. Using a rubber spatula, spread the batter evenly in the hotel pan. In a small bowl, combine the remaining 2 c. granulated sugar, the brown sugar, and remaining cocoa powder. Sprinkle over the top of the batter. Then pour the coffee over the top.  Bake the cake in  a 350* oven for approx. 1 hour or so. The cake should be crisp on top and soft and gooey in the center. )

Chocolate Cuban Coffee Cake x 2
½ c.  Butter
10 c. Granulated Sugar
4 c. Heavy Cream
8 c. A.P. Flour
8 tsp. Baking Powder
2 tsp. Salt
2 c. + ¾ c. Cocoa Powder
4 c. Dark Brown Sugar
10 c. Hot Strong Coffee