Cream-Cheese Mocha Cake

Directions

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 350℉ (180℃) F oven 35 to 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.