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