Cream Cheese Mocha Cake
Serves 12
1/2 cup strong hot coffee
1/2 cup cocoa
1/2 cup butter
1 cup brown sugar
1 cup sugar
3 egg yolks
1 teaspoon baking soda
1/2 cup sour cream
2 cups flour
3 egg whites, beaten until stiff
Frosting:
6 ounces cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
3 1/2 cups confectioner's sugar
Preheat oven to 350 degrees. Grease 2, 9-inch round cake pans. Dust pans with
flour. In bowl, gradually add coffee to cocoa, stirring constantly; let stand
until cool. In separate bowl, cream butter and sugars together until light and
fluffy. Add egg yolks; beat until batter is thick. Add coffee mixture. In small
bowl, dissolve baking soda in sour cream. Alternately add sour cream mixture
and flour to coffee mixture; beat well after each addition. Fold in beaten egg
whites.
Pour batter into prepared pans; bake for 35-40 minutes. Remove from pans and
cool on wire rack. To make frosting, beat cream cheese, butter and vanilla
together in bowl until smooth. Gradually add confectioner's sugar; beat until
fluffy. Spread frosting between the layers of the cake, on the top and on the
sides of the cake.
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