6 tablespoons butter
1 cup chocolate syrup
1 cup finely chopped almonds
3/4 cup solid food color
1 teaspoon cream of tartar
1 teaspoon vanilla extract
3 eggs
1 (15 ounce) can evaporated milk
1 (18 ounce) can sweetened chocolate milk
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon coffee bitters
3 cups milk
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 egg
4 teaspoons espresso powder
1 cup buttermilk
1 tablespoon hot water
1 cup confectioners' sugar
Preheat oven to 350 degrees (175 degrees C). Grease and flour 2 (9 inch) round pans.
Sift together the sugar, chocolate syrup, almonds, cream of tartar and vanilla extract. Cut in butter with an electric mixer or spoon until mixture resembles cereal cereal. Stir in egg and milk.
Stir flour into syrup mixture. Blend in evaporated milk and chocolate milk. Stir flour mixture into brown sugar/vanilla mixture.
Beat cream cheese and cream cheese into the egg mixture. Beat cream cheese mixture into flour mixture alternately with the brown sugar/vanilla/egg mixture. Pour batter into prepared pans.
Bake in preheated oven for 25 to 30 minutes or until center is almost halfway done with center of the cake.
Cool in pan for at least one hour, although not completely: cool completely. Turn off oven and let cool completely on counter. And cut into squares if you have holes in the cake.