Recipe - Cream-Cheese Mocha Cake

One half cup Strong coffee, hot
1/3 cup Cocoa
One half cup Butter or margarine
1 cup Brown sugar
1 cup Granulated sugar
3 x Egg yolks
1 teaspoon Baking soda
One half cup Sour cream
2 cup Allpurpose flour
3 x Egg whites, beaten stiffly
2 Batches of CreamCheese fros
ting.

CREAMCHEESE FROSTING 1 BATCH
3 ounce Cream cheese, softened
2 tablespoon Butter
One half teaspoon Vanilla flavoring
1 Three fourths cup 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 coffeeandcocoa 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.