Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | PATTI - VDRJ67A----- |
\N \N | CAKE----- |
¾ cup | Butter -- softened |
2 cups | Sugar |
¾ cup | Cocoa |
4 \N | Egg yolks |
1 teaspoon | Baking soda |
2 tablespoons | Water -- cold |
½ cup | Coffee -- cold |
½ cup | Kahlua |
1⅓ cup | Flour |
2 tablespoons | Vanilla |
4 \N | Egg whites -- beaten |
\N \N | GLAZE----- |
1 cup | Powdered sugar |
½ cup | Kahlua |
\N \N | Whip cream |
Preheat oven to 325~. Grease and flour bundt pan. Cream butter and sugar.
Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and kahlua; add to batter alternately with the flour. Add vanilla and fold in stiffly beaten egg whites. Pour batter in pan, remove air bubbles. Bake 1 hour. Combine glaze ingredients and pour over warm cake. Cover with foil and freeze. About 1 hour before serving, remove from freezer and ice with whip cream.
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From: Date: File