Note: The original recipe called for 5 ½ cups of flour. Due to feedback we’ve reduced the amount to 3-¼ cups. Add flour gradually until you reach what you think is the right consistency.
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
Directions
Grease and flour two 9 inch cake pans, set aside.
Preheat oven to 350℉ (180℃).
Beat egg whites untill soft peaks form.
Gradually add sugar, beat until soft peaks form, set aside.
Cream shortening and brown sugar until fluffy.
One at a time add egg yolks, beating well after each. Sift flour, cocoa and baking soda together.
Add to creamed mixture alternately with coffee and Kahlua, beating well with each addition.
Fold egg whites into batter. Pour into pans.
Bake 30 to 35 minutes or until done.
Cool 10 minutes. Turn on wire racks.
Cool completly. Frost.
Kahlua Frosting: In a bowl, cream the butter. Add powdered sugar and cocoa, beat while adding Kahlua. Continue beating and add hot coffee to a thick and smooth consistency.
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