INGREDIENTS

INSTRUCTIONS

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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