Title: Cream-Cheese Mocha Cake
Categories: Cheesecake Dessert
Yield: 12 Servings
| 1/2 | c | Strong coffee, hot |
| 1/3 | c | Cocoa |
| 1/2 | c | Butter or margarine |
| 1 | c | Brown sugar |
| 1 | c | Granulated sugar |
| 3 | x | Egg yolks |
| 1 | ts | Baking soda |
| 1/2 | c | Sour cream |
| 2 | c | All-purpose flour |
| 3 | x | Egg whites, beaten stiffly |
| 2 | | Batches of Cream-Cheese fros ting. |
| CREAMCHEESE FROSTING 1 BATCH |
| 3 | oz | Cream cheese, softened |
| 2 | tb | Butter |
| 1/2 | ts | Vanilla flavoring |
| 1 3/4 | c | Confectioners' sugar |
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.