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Cream-cheese Mocha Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Coffee / Desserts

1/2  cup  Strong coffee, hot
1/3  cup  Cocoa
1/2  cup  Butter or margarine
1  cup  Brown sugar
1  cup  Granulated sugar
    Egg yolks
1  teaspoon  Baking soda
1/2  cup  Sour cream
2  cups  All-purpose flour
    Egg whites, beaten stiffly
2    Batches of Cream-Cheese fros, ting.
3  ounces  Cream cheese, softened
2  tablespoons  Butter
1/2  teaspoon  Vanilla flavoring
1 3/4  cups  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.

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