Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 2 cups | Brown sugar -- packed |
| 2 | 1 oz square unsweetened chocolate |
| 2 | Egg yolks |
| ½ cup | Sour milk |
| 1 teaspoon | Vanilla |
| 2 cups | Cake flour -- sifted |
| ½ teaspoon | Salt |
| ½ cup | Hot coffee -- strong |
| 2 | Egg whites |
| ½ cup | Butter |
| 4 cups | Confectioner's sugar |
| ¼ cup | Cocoa |
| dash | Salt |
| ½ teaspoon | Vanilla |
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.
Recipe By :