| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 10 | Eggs; separated | |
| 2 1/2 | c | Sifted confectioners' sugar |
| 1 | tb | Taster's Choice freeze dried coffee |
| 2 1/2 | c | Flnely ground almonds |
| 2 | ts | Taster's Choice freeze dried coffee |
| 2 | ts | Boiling water |
| 1 | pk | (12-oz) Nestle Toll House semi-sweet chocolate morsels |
| 1 | c | Sweet butter; softened |
| 2 | Eggs |
INSTRUCTIONS
CAKE MOCHA FROSTING Cake: Preheat oven to 350 degrees. Grease 15-1/2x10-1/2x1-inch baking pan; line with waxed paper and grease paper. Set aside. In large bowl, combine egg yolks, confectioners' sugar and Taster's Choice freeze dried coffee; beat until light and fluffy. In large bowl, beat egg whites until stiff peaks form. Gently fold in almonds. Fold egg white mixture into egg yolk mixture. Pour into prepared pan. Bake at 350 degrees for 30 minutes. Cake will spring back when touched lightly. Invert cake onto wire rack; remove waxed paper. Cool completely. Mocha Frosting: In small cup, dissolve Taster's Choice freeze dried coffee in boiling water; set aside. Melt over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Set aside. In medium bowl, combine butter and eggs; beat until creamy. Beat in melted morsels. Add coffee; mix well. Trim edges of cake. Cut into thirds lengthwise. Fill and frost with Mocha Frosting. Cake should be refrigerated. Let stand at room temperature 15 minutes before serving. Makes one cake. From <Favorite Recipes: Nestle Sweet Treats>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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