Maureen's Mocha Cake Recipe

Ingredients <br>- 2 ¼ cups all-purpose flour <br>- 1 ½ teaspoons baking soda <br>- ½ cup unsweetened cocoa <br>- ¾ cup strong brewed coffee, cold <br>- ¾ cup coffee flavored liqueur <br>- ½ cup shortening <br>- 1 cup brown sugar <br>- 3 egg yolks <br>- 3 egg whites <br>- ¼ cup white sugar <br>- 6 tablespoons butter, softened <br>- 4 cups confectioners' sugar <br>- 3 tablespoons unsweetened cocoa <br>- 3 tablespoons coffee flavored liqueur <br>- 2 tablespoons hot brewed coffee <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside. <br>step 2: Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture. <br>step 3: Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting. <br>step 4: For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency. <br>

Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ cup unsweetened cocoa
- ¾ cup strong brewed coffee, cold
- ¾ cup coffee flavored liqueur
- ½ cup shortening
- 1 cup brown sugar
- 3 egg yolks
- 3 egg whites
- ¼ cup white sugar
- 6 tablespoons butter, softened
- 4 cups confectioners' sugar
- 3 tablespoons unsweetened cocoa
- 3 tablespoons coffee flavored liqueur
- 2 tablespoons hot brewed coffee

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
step 2: Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
step 3: Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
step 4: For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.

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