3 Eggs; separated
1/4 c Granulated sugar
1/2 c Butter
1 c Light brown sugar; packed
2 1/4 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking soda
3/4 c Cold strong coffee
3/4 c Amaretto
Amaretto frosting: 6 tb Butter
1 lb Confectioner’s sugar; sifted
3 tb Unsweetened cocoa powder
3 tb Amaretto
2 tb Hot coffee; up to 3 tb
Recipe by: “Dallas Morning News”, Food Section 9/29/94 Grease and flour two 9″ cake pans. Preheat oven to 350 degrees. Beat egg whites until frothy, then beat in granulated sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks 1 at a time. Sift flour, cocoa and baking soda together. Add to creamed mixture alternately with coffee and blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes, invert on wire rack and remove pans. Cool before frosting. Place one layer on cake plate and spread frosting on top. Position second layer over the first. Spread frosting on cake sides and top. Decorate with shaved chocolate, if desired. AMARETTO FROSTING: In a large bowl, cream together butter and sifted confectioners’ sugar. Add unsweetened cocoa powder, amaretto and hot coffee. Beat until smooth. —–