| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Desserts | 12 | Servings | |
INGREDIENTS
| 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. | |
| 3 | oz | Cream cheese, softened |
| 2 | tb | Butter |
| 1/2 | ts | Vanilla flavoring |
| 1 3/4 | c | Confectioners' sugar |
INSTRUCTIONS
CREAMCHEESE FROSTING 1 BATCH 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.
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