Kahlúa Chocolate Cake

Oh yes one of my favorites!

3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
¾ cup strong, cold coffee
¾ cup Kahlúa

Preheat oven to 350° F. Grease & 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 until fluffy. Beat in egg yolks, one at a time.
Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa; blend well. Fold egg whites into batter.

Pour into prepared pans. Bake 30-35 mins. or until done. Cool 10 mins.

Invert on wire rack and remove pans.
Serves 10-12.

Kahlúa Frosting

In a large bowl, cream 6 tbsp. butter and 1 lb. sifted powdered sugar. Add 3 tbsp. unsweetened cocoa powder, 3 tbsp. Kahlúa, and 2-3 tbsp. hot coffee. Beat until smooth.

When cake cools, frost.