–CAKE–
10 Eggs; separated
2 1/2 c Sifted confectioners’ sugar
1 tb Taster’s Choice freeze dried
-coffee
2 1/2 c Flnely ground almonds
MOCHA FROSTING
2 ts Taster’s Choice freeze dried
-coffee
2 ts Boiling water
1 pk (12-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
1 c Sweet butter; softened
2 Eggs
Cake: Preheat oven to 350 degrees. Grease 15-1/2×10-1/2×1-inch baking pan;
line with waxed paper and grease paper. Set aside. In large bowl, combine
egg yolks, confectioners’ sugar and Taster’s Choice freeze dried coffee;
beat until light and fluffy. In large bowl, beat egg whites until stiff
peaks form. Gently fold in almonds. Fold egg white mixture into egg yolk
mixture. Pour into prepared pan. Bake at 350 degrees for 30 minutes. Cake
will spring back when touched lightly. Invert cake onto wire rack; remove
waxed paper. Cool completely.
Mocha Frosting: In small cup, dissolve Taster’s Choice freeze dried coffee
in boiling water; set aside. Melt over hot (not boiling) water, Nestle Toll
House semi-sweet chocolate morsels; stir until smooth. Set aside. In medium
bowl, combine butter and eggs; beat until creamy. Beat in melted morsels.
Add coffee; mix well.
Trim edges of cake. Cut into thirds lengthwise. Fill and frost with Mocha
Frosting. Cake should be refrigerated. Let stand at room temperature 15
minutes before serving. Makes one cake.
From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings