Yield: 12 servings
Measure | Ingredient |
---|---|
3 \N | Eggs |
¾ cup | Granulated sugar |
½ cup | Butter |
1 cup | Lt. brown sugar; packed |
6 tablespoons | Butter |
1 pounds | Sifted powdered sugar |
3 tablespoons | Unsweet cocoa powder |
2¼ cup | All purp flour |
½ cup | Unsweet cocoa powder |
1½ teaspoon | Baking soda |
¾ cup | Strong cold coffee |
3 tablespoons | Frangelico |
2 tablespoons | Up to 3 T hot coffee |
CAKE
FROSTING
Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy.
Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. FROSTING: Cream butter with sugar.
Add everything else. and beat until smooth.