Taste takes the cake, thanks to Doll Laboe

[Note: When Taste celebrated its 35th anniversary in 2004, we asked Doll Laboe for a distinctive cake recipe, and she delivered. Laboe died last week. This is the story -- and recipe -- that appeared in 2004.]

When Taste wanted to celebrate its 35th with a cake, we naturally turned to Doll Laboe, the genius baker and owner of It Takes the Cake bakery in Minnetonka.

Although awed by the elaborate baked beauties that are the hallmark of her eight-year-old shop, we asked her to share a recipe that mere mortals could replicate in their own kitchens. Laboe responded with a cherished family favorite, one she hadn't made for 35 years.

"It was my family's very favorite cake," Laboe said. "Everyone wanted it."

Now it can be a sought-after "Happy Birthday" tradition in your house, too.

TASTE'S CHOCOLATE-MOCHA BIRTHDAY CAKE

Serves 12.

For cake:

• 11/3 c. hot coffee

• 2/3 c. unsweetened cocoa powder

• 2/3 c. shortening

• 1 2/3 c. granulated sugar

• 2 1/4 c. sifted cake flour

• 1/4 tsp. baking powder

• 1 1/4 tsp. baking soda

• 1 tsp. salt

For frosting:

• 2 c. milk

• 2 c. granulated sugar

• 1 c. (2 sticks) butter, at room temperature

• 1 c. shortening

• 1 tsp. vanilla extract

• 2 c. shredded coconut

Directions

To prepare cake: Preheat oven to 350 degrees. Grease and flour 2 (8-inch) cake pans and line bottoms with parchment paper. In a small bowl, combine coffee and cocoa, stirring to dissolve cocoa. Cool to room temperature and reserve. In bowl of an electric mixer on medium speed, cream together shortening and sugar for 2 minutes. Add eggs, one at a time, beating well after each addition. Increase speed to high and beat until light and fluffy, 3 to 5 minutes. In a medium bowl, stir together cake flour, baking powder, baking soda and salt until combined. Reduce mixer speed to low and gradually add flour mixture to batter in thirds, alternating with coffee-cocoa mixture. Mix until thoroughly combined. Pour into prepared cake pans and bake 40 to 45 minutes, or until top springs back when lightly touched. Remove from oven to a wire rack, cool completely, remove from pans to flat plates, cover in plastic wrap and freeze overnight.

To prepare frosting: In a small saucepan over low heat, combine flour and milk into a smooth paste and cook, stirring constantly, until it thickens, approximately 10 to 15 minutes. Remove from heat, cover surface with waxed paper to prevent a skin from forming and cool to room temperature. In bowl of an electric mixer fitted with a whip attachment on low speed, cream together granulated sugar, butter and shortening. Increase speed to high and beat for 5 minutes. Gradually add small spoonfuls of cooled milk mixture, beating well after each addition, working slowly so paste mixture is beaten in thoroughly. Reduce speed to low and gradually add vanilla and powdered sugar.