It’s too hot here to fire up the oven. Instead, I’ve researched one of my all-time favorite recipes. If I were on Death Row, this would be my last meal. When you make it with Hershey’s Special Dark cocoa powder, it is To Die For — especially the frosting (arsting-fay to my sisters).
Kahlúa Chocolate Cake
3 eggs, separated
3/4 cup granulated sugar
1/4 cup butter
1 cup light brown sugar, packed
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon, baking soda
3/4 cup strong cold coffee
3/4 cup Kahlúa
Grease & flour two 9 inch cake pans. Preheat oven to 350º F.
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 minutes, or until done. Cool 10 minutes. Invert on wire rack; remove pans. Cool before frosting. Serves 10-12
Kahlúa Frosting: In large bowl, cream 6 tablespoons. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlúa and 2-3 tablespoons hot coffee; beat until smooth.
Tell me when you’re making the cake and I’ll try to get there in time to frost it.