INGREDIENTS
4 oz
espresso coffee
1/3 cup
cocoa powder
1 tsp
vanilla
1/2 cup
vegetable oil
1 cup
sugar
2
large eggs
1 2/3 cups
flour
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1/2 cup
sour cream
1 cup
chocolate chips
For the buttercream
1 cup
butter, softened
1 cup
shortening
6 cups
powdered sugar
1/2 cup
International Delight Gingerbread Latte Coffee Creamer
1 tsp
cinnamon
1/8 tsp
salt
4
gingersnap cookies