Ingredients
- 3 egg whites
- 3 egg yolks
- 3 kahlua liquer
- 1 nbsp
- 3/4 kahlua
- 400 gr flour
- 220 gr brown sugar
- 95 gr shortening
- 60 gr coffee
- 50 gr sugar
- 45 gr coffee
- 45 gr cocoa
- 26 gr baking soda
- 16 gr cocoa
Grease and flour two 23 cm cake pans, set aside.
Preheat oven to 180ºC .
Beat egg whites untill soft peaks form.
Gradually add sugar, beat until soft peaks form, set aside.
Cream shortening 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 or until done.
Cool 10 minutes. Turn on wire racks.
Cool completly. Frost.
Kahlua Frosting
In a bowl, cream the butter. Add powdered sugar and cocoa, beat while adding Kahlua. Continue beating and add hot coffee to a thick and smooth consistency.
