From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Cake:
Coffee Icing:
TO PREPARE:
Preheat oven to 350 degrees. With an electric mixer, cream butter and add sugar and cocoa; mix well. Stir in egg yolks, blending well. Beat egg whites until stiff; set aside. By hand, fold sifted flour, nuts, vanilla extract, and egg whites into creamed mixture. Pour batter into a lightly greased 9 x 13-inch pan; bake for 35 minutes. When done, cake should be moist in the center like brownies. Cool and spread with coffee icing. To make icing, cream butter until lightly whipped. Gradually add confectioners' sugar, coffee, and cocoa. The amount of cocoa used depends upon preferred tasted. Add vanilla extract and salt, blending thoroughly. Spread over cake.
SERVINGS: 16 - 18
Cake:
- 1 cup softened butter or margarine
- 2 cups sugar
- 1/2 cup cocoa
- 6 eggs, separated
- 1 cup sifted cake flour
- 2 cups chopped nuts
- 1 Tablespoon vanilla extract
Coffee Icing:
- 1/2 cup softened butter or margarine
- 1 (16-ounce) box confectioners' sugar
- 1/2 cup cold coffee
- 1/2 to 1 cup cocoa, to taste
- 1 Tablespoon vanilla extract
- 1/8 teaspoon salt
TO PREPARE:
Preheat oven to 350 degrees. With an electric mixer, cream butter and add sugar and cocoa; mix well. Stir in egg yolks, blending well. Beat egg whites until stiff; set aside. By hand, fold sifted flour, nuts, vanilla extract, and egg whites into creamed mixture. Pour batter into a lightly greased 9 x 13-inch pan; bake for 35 minutes. When done, cake should be moist in the center like brownies. Cool and spread with coffee icing. To make icing, cream butter until lightly whipped. Gradually add confectioners' sugar, coffee, and cocoa. The amount of cocoa used depends upon preferred tasted. Add vanilla extract and salt, blending thoroughly. Spread over cake.
SERVINGS: 16 - 18
