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.

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