| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Chocolate, Desserts |
12 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 3/4 |
c |
Granulated sugar |
| 1/2 |
c |
Butter |
| 1 |
c |
Lt. brown sugar, packed |
| 2 1/4 |
c |
All purp flour |
| 1/2 |
c |
Unsweet cocoa powder |
| 1 1/2 |
t |
Baking soda |
| 3/4 |
c |
Strong cold coffee |
| 6 |
T |
Butter |
| 1 |
lb |
Sifted powdered sugar |
| 3 |
T |
Unsweet cocoa powder |
| 3 |
T |
Frangelico |
| 2 |
T |
Up to 3 T hot coffee |
INSTRUCTIONS
Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate
eggs. Beat egg whites until frothy; then beat in sugar until stiff
peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat
in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to
creamed mixture alternately with coffee and Frangelico; blend well.
Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min.
or until done. Cool 10 min. Invert on wire racks and remove pans. Cool
before frosting. FROSTING: Cream butter with sugar. Add everything
else. and beat until smooth. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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