1/2 c Strong coffee, hot 1 ts Baking soda
1/3 c Cocoa 1/2 c Sour cream
1/2 c Butter or margarine 2 c All-purpose flour
1 c Brown sugar 3 x Egg whites, beaten stiffly
1 c Granulated sugar 2 Batches of Cream-Cheese fros
3 x Egg yolks -ting.
———————CREAMCHEESE FROSTING 1 BATCH———————
3 oz Cream cheese, softened 1/2 ts Vanilla flavoring
2 tb Butter 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
