*  Exported from  MasterCook Mac  *
 
                           Kahlua Chocolate Cake
 
 Recipe By     : Ellen Court <CourtMoss@AOL.COM
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    eggs  -- separated
      3/4  C             granulated sugar
      1/2  C             butter
    1      C             light brown sugar, packed
    2 1/2  C             all-purpose flour
      1/2  C             unsweetened cocoa powder
    1 1/2  tea.          baking soda
      3/4  C             strong cold coffee
      3/4  C             Kahlua
                         --Frosting
    6      Tab           butter
    1      lb            sifted powdered sugar
    3      Tab           unsweetened cocoa powder
    3      Tab           Kahlua
    2      Tab           (to 3 Tab) hot coffee
 
 Grease and flour two 9″ cake pans.  Preheat oven to 350F.  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, and baking soda together; add to creamed mixture
 alternately with coffee and Kahlua and blend well.  Fold egg whites into
 batter.  Pour into prepared pans.  Bake 30 - 35 min. or until done.  Cool in
 pans 10 min, invert on wire rack; remove pans.  Cool before frosting.  Serves
 10 - 12.
 
 KAHLUA FROSTING
 
 In large bowl, cream butter and powdered sugar.  Add 3 cocoa powder, Kahlua and
coffee; beat until smooth.
 
 source.   The Kahlua Recipe Book is available, with their compliments, by
 written request (a postcard is fine) to:
 
 Kahlua
 Dept. RD
 PO Box 230
 Los Angeles, CA  90078-0230
 
 The Recipe Book has 12 different categories of recipes, all using Kahlua, and
 is worth well more than the price of a stamp!  I can personally vouch only
 for the Kahlua Creamy Fudge, but if it is representative, then everything in
 here is TDF.
 
  P.S.  I suspect that any other similar liquer (Amaretto, Tia Maria, even
 Grand Marnier) could be substituted if that is your personal preference.
 
 
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