Cream-cheese Mocha Cake

cheesecakes, desserts

1/2 cup strong coffee, hot
1/3 cup cocoa
1/2 cup butter or margarine
1 cup brown sugar
1 cup granulated sugar
3 single egg yolks
1 teaspoon baking soda
1/2 cup sour cream
2 cup all-purpose flour
3 single egg whites, beaten stiffly
2 batches of cream-cheese fros ting.
----CREAMCHEESE FROSTING 1 BATCH---
3 oz cream cheese, softened
2 tablespoon butter
1/2 teaspoon vanilla flavoring
1 3/4 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 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 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.