| 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 |
ts |
Baking soda |
| 3/4 |
c |
Strong cold coffee |
| 6 |
tb |
Butter |
| 1 |
lb |
Sifted powdered sugar |
| 3 |
tb |
Unsweet cocoa powder |
| 3 |
tb |
Frangelico |
| 2 |
tb |
Up to 3 T hot coffee |
INSTRUCTIONS
CAKE
FROSTING
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
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”