1/2 c Butter
2 c Brown sugar — packed
2 1 oz square unsweetened
-chocolate
2 Egg yolks
1/2 c Sour milk
1 ts Vanilla
2 c Cake flour — sifted
1/2 ts Salt
1/2 c Hot coffee — strong
2 Egg whites
1/2 c Butter
4 c Confectioner’s sugar
1/4 c Cocoa
ds Salt
1/2 ts Vanilla
Cream butter; add sugar gradually and cream until fluffy. Blend in melted
chocolate. Add unbeaten egg yolks, sour milk and vanilla; beat well. Add
sifted flour alternately withhot coffee, beginning and ending with dry
ingredients. Fold in stiffly beaten egg whites. Pour into 9 x 13 pan which
has been lightly oiled. Bake at 350F for 35 – 40 minutes. Cream 1/2 cup
butter with powdered sugar, cocoa and salt. Add 1/3 cup strong coffee and
1/2 teaspoon vanilla. Blend to spreading consistency. Spread on cake and
sprinkle with toasted, slivered almonds.
Yields
1 Servings