Yield: 1 Servings
|2 cups||Brown sugar -- packed|
|2||1 oz square unsweetened chocolate|
|½ cup||Sour milk|
|2 cups||Cake flour -- sifted|
|½ cup||Hot coffee -- strong|
|4 cups||Confectioner's sugar|
Cream butter; add sugar gradually and cream until fluffy. Blend in melted chocolate. Add unbeaten egg yolks, sour milk and vanilla; beat well. Add sifted flour alternately withhot coffee, beginning and ending with dry ingredients. Fold in stiffly beaten egg whites. Pour into 9 x 13 pan which has been lightly oiled. Bake at 350F for 35 - 40 minutes. Cream ½ cup butter with powdered sugar, cocoa and salt.
Add ⅓ cup strong coffee and ½ teaspoon vanilla. Blend to spreading consistency. Spread on cake and sprinkle with toasted, slivered almonds.
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