posted by Liz 10-19-98 4:05 PM
Great Aunt Lillian's Mocha Cake
4 eggs, separated
1 cup butter
2 tsp vanilla
2 cups sugar
1 cup strong coffee, cold
2-2/3 cup flour, sifted 3 times with 4 tsp baking powder
1 cup nuts, chopped
Cream butter with 1-1/2 cups of the sugar. Add 4 yolks and vanilla. Beat well. Add coffee and flour mixturme, alternating, ending with the flour. Beat egg whites to soft peaks, slowly add remaining 1/2 cup sugar and continue beating to firm. Fold in 1/3 of egg whites to lighten yolk mixture, then fold in remaining whites. Fold in nuts.
Pour into 9x13 greased and floured pan and bake at 350 for 35-40 minutes.
Frost with Coconut Topping:
4 Tblsp sour cream at room temperature
4 Tblsp butter, softened
1 cup brown sugar
1 cup coconut.
Remove cake from oven. Spread toping over. Return to oven and bake 10 minutes more. Cool in pan.
I've been known to replace the 1 cup coffee with cream sherry and the 1 cup nuts with 1/4 cup poppy seeds.I bake this in either two layers or a bundt pan.