Ingrients & Directions


1/2 c Strong coffee, hot
1/3 c Cocoa
1/2 c Butter or margarine
1 c Brown sugar
1 c Granulated sugar
3 x Egg yolks
1 ts Baking soda
1/2 c Sour cream
2 c All-purpose flour
3 x Egg whites, beaten stiffly
2 Batches of Cream-Cheese fros
-ting.

CREAMCHEESE FROSTING 1 BATCH
3 oz Cream cheese, softened
2 tb Butter
1/2 ts Vanilla flavoring
1 3/4 c Confectioners’ sugar

Gradually add coffee to cocoa, stirring constantly; let stand until cool.
Cream butter and sugars until light and fluffy. Add egg yolks; beat until
batter is thick. Add coffee-and-cocoa mixture. Disolve soda in cream. Add
alternately to sugar mixture with flour; beat well after each addition.
Fold in egg whites. Pour batter into two well- greased and floured 9 inch
cake pans. Bake in 350F oven 35 – 40 minutes or until done. Remove from
pans and cool. Prepare frosting as directed. Spread between cake layers;
stack layers. Spread over sides and top of cake. Score top of cake to
indicate serving pieces. Using a ribbon edge piping tip and frosting filled
pastry bag, form a flower on each serving piece. CREAM CHEESE FROSTING:
Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar;
beat until fluffy. Yields 1 cup.

Yields
12 Servings