3 Egg whites
3 Egg yokes
1/4 c Strong cold coffee
1/4 c Granulated sugar
5 1/4 c Flour
3/4 c Kahlua
1/2 c Shortening
1/2 c Unsweetened cocoa
1 c Light brown sugar
5 1/2 ts Baking soda
Kahlua Frosting
Grease and flour two 9" cake pans, set aside. Preheat oven to
350 F. Beat egg whites until soft peaks form. Gradually add
granulated sugar, beat until soft peaks form, set aside. Cream
shortning and brown sugar until fluffy. One at a time add egg
yolks, beating well after each. Sift flour, cocoa, and baking soda
together. Add to creamed mixture alternately with coffee and
Kahlua, beating well with each addition. Fold egg whites into
batter. Pour into pans. Bake 30 to 35 minutes until done. Cool 10
minutes. Turn on wire racks. Cool completly. Frost.
Kahlua Frosting
In bowl, cream butter. Add powdered sugar and cocoa, beat
continually while adding Kahlua. Still beating, add hot coffee to
a thick and smooth consistency.
