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Carmel
Cream Cake
| 1 cup butter or margarine
2½ cups sugar 5 egg yolks 3 cups sifted cake flour 1 cup buttermilk 1 teaspoon baking powder 1 teaspoon soda 5 tablespoons strong coffee ½ teaspoon salt 4 teaspoons cocoa 5 egg whites 2 teaspoons vanilla Cream shortening and 2 cups of the sugar. Reserve one egg yolk for icing. Beat remaining 4 yolks and add to creamed mixture. Sift flour. Dissolve soda in buttermilk. Add flour to creamed mixture alternately with buttermilk. Stir in cocoa and coffee. Beat egg whites until stiff, then add remaining ½ cup sugar, salt and vanilla and beat until it forms peaks like a meringue. Fold into batter and pour into three layer pans which have been creased and floured. Bake in moderate oven (350° F.) for 30-35 minutes. ICING: Melt ¼ cup butter and stir
into it the beaten egg yolk that was reserved. Add 1 box confectioners’
sugar, 3 teaspoons cocoa and 3 tablespoons strong coffee. Thin with cream
or milk to spreading consistency.
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