Cream Cheese Mocha Cake
- 1/2 cup strong hot coffee
- 1/2 cup cocoa
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 3 egg yolks
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 cups flour
- 3 eggs whites, beaten until stiff
Frosting
- 6 ounces cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 3-1/2 cups confectioners sugar
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Dust pans with flour.
In bowl, gradually add coffee to cocoa, stirring constantly. Let stand until cool.
In separate bowl, cream butter and sugars together until light and fluffy. Add egg yolks, beat until batter is thick. Add coffee mixture.
In small bowl, dissolve baking soda in sour cream. Alternately add sour cream mixture and flour to coffee mixture; beat well after each addition. Fold in egg whites.
Pour batter into prepared pans. Bake for 35-40 minutes. Remove from pans and cool on wire rack.
To make frosting: beat cream cheese, butter and vanilla together in bowl until smooth. Gradually add confectioners sugar. Beat until fluffy.
Spread frosting between cake layers, stack layers. Spread frosting on top and sides of cake.
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