Cream-cheese mocha cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Strong coffee, hot |
| ⅓ | cup | Cocoa |
| ½ | cup | Butter or margarine |
| 1 | cup | Brown sugar |
| 1 | cup | Granulated sugar |
| 3 | xes | Egg yolks |
| 3 | ounces | Cream cheese, softened |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Baking soda |
| ½ | cup | Sour cream |
| 2 | cups | All-purpose flour |
| 3 | xes | Egg whites, beaten stiffly |
| 2 | Batches of Cream-Cheese fros ting. | |
| ½ | teaspoon | Vanilla flavoring |
| 1¾ | cup | Confectioners' sugar |
Directions
CREAMCHEESE FROSTING 1 BATCH
Gradually add coffee to cocoa, stirring constantly; let stand until cool. Cream butter and sugars until light and fluffy. Add egg yolks; beat until batter is thick. Add coffee-and-cocoa mixture. Disolve soda in cream. Add alternately to sugar mixture with flour; beat well after each addition. Fold in egg whites. Pour batter into two well- greased and floured 9 inch cake pans. Bake in 350F oven 35 - 40 minutes or until done. Remove from pans and cool. Prepare frosting as directed. Spread between cake layers; stack layers. Spread over sides and top of cake. Score top of cake to indicate serving pieces. Using a ribbon edge piping tip and frosting filled pastry bag, form a flower on each serving piece. CREAM CHEESE FROSTING: Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar; beat until fluffy. Yields 1 cup.