3 Egg whites 1/2 c Shortening
3 Egg yokes 1/2 c Unsweetened cocoa
1/4 c Strong cold coffee 1 c Light brown sugar
1/4 c Granulated sugar 5 1/2 ts Baking soda
5 1/4 c Flour Kahlua Frosting
3/4 c Kahlua
KAHLUA FROSTING
1 lb Box sifted powdered sugar 3 tb Hot coffee
6 tb Butter 3 tb Kahlua
3 tb Unsweetened cocoa
Grease and flour two 9inch cake pans, set aside. Preheat oven to 350*F.
Beat egg whites untill soft peaks form. Gradually add granulated
sugar,beat until soft peaks form,set aside. Cream shortning and brow sugar
until fluffy. One at a time add egg yolks,beating well after each. Sift
flour,cocoa,and baking soda together. Add to creamed mixture alternately
with coffee and Kahlua, beating well with each addition. Fold egg whites
into batter. Pour into pans. Bake 30 to 35 minutes until done. Cool 10
minutes. Turn on wire racks. Cool completly. Frost. Kahlua Frosting In
bowl, cream butter.Add powdered sugar and cocoa, beat continually while
adding Kahlua. Still beating, add hot coffee to a thick and smooth
consistancy.
Yields
2 servings