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• 3 eggs, separated
• 3/4 cup sugar
• 1/2 cup butter
• 1 cup packed light brown sugar
• 2-1/4 cups all-purpose flour
• 1/2 cup cocoa
• 1-1/2 teaspoons baking soda
• 3/4 cup strong cold coffee
• 3/4 cup Kahlua or other coffee liqueur

Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

Beat egg whites until frothy, then beat in sugar until stiff peaks form. Set aside.

Cream butter and brown sugar together letting electric mixer run for about 5 minutes. Beat in the egg yolks one at a time.

Sift the flour, cocoa and soda together. Add to creamed mixture alternately with coffee and liqueur; blend well. Fold egg whites into batter.

Pour into prepared pans. Bake at 350°F 30 to 35 minutes or until a cake tester comes out clean. Cool 10 minutes, invert on a wire rack and remove pans. Allow to cool completely before frosting.

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Note: Coffee-Chocolate Frosting is especially good with this cake.

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