| 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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