Time
prep 0:30
total 1:10
Ingredients
| 3 | eggs, separated | | 3/4 cup | granulated sugar | | 1/2 cup | butter | | 1 cup | light brown sugar, packed | | 2-1/2 cup | all-purpose flour | | 1/2 cup | unsweetened cocoa powder | | 1-1/2 tsp. | baking soda | | 3/4 cup | strong cold coffee | | 3/4 cup | Kahlua |
Frosting
| 6 tbsp. | butter | | 1 lb. | powdered sugar, sifted | | 3 tbsp. | unsweetened cocoa powder | | 3 tbsp. | Kahlua | | 2 to 3 tbsp. | hot coffee |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Grease and flour two 9-inch cake pans. Preheat oven to 350°F. Beat egg whites until frothy, then beat in sugar until stiff peaks form. Set aside.
Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa, and baking soda together; add to creamed mixture alternately with coffee and Kahlua and blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 minutes. or until done. Cool in pans 10 minutes, invert on wire rack; remove pans. Cool before frosting.
Kahlua Frosting:
In large bowl, cream butter and powdered sugar. Add 3 cocoa powder, Kahlua and coffee; beat until smooth.
Similar Recipes
liquor cake