1/2 c Butter
2 c Brown sugar — packed
2 1 oz square unsweetened
-chocolate
2 Egg yolks
1/2 c Sour milk
1 ts Vanilla
2 c Cake flour — sifted
1/2 ts Salt
1/2 c Hot coffee — strong
2 Egg whites
1/2 c Butter
4 c Confectioner’s sugar
1/4 c Cocoa
ds Salt
1/2 ts Vanilla
Cream butter; add sugar gradually and cream until fluffy. Blend in
melted chocolate. Add unbeaten egg yolks, sour milk and vanilla;
beat well. Add sifted flour alternately withhot coffee, beginning and
ending with dry ingredients. Fold in stiffly beaten egg whites. Pour
into 9 x 13 pan which has been lightly oiled. Bake at 350F for 35 –
40 minutes. Cream 1/2 cup butter with powdered sugar, cocoa and salt.
Add 1/3 cup strong coffee and 1/2 teaspoon vanilla. Blend to
spreading consistency. Spread on cake and sprinkle with toasted,
slivered almonds.
Yields
1 Servings