Cakes and Frostings

KAFFEE A LA CREAM CAKE

  • 8 Egg yolks
  • 1 Cup Walnuts, finely chopped
  • 3/4 Cup Flour
  • 1 Cup Sugar, White
  • 12 Egg Whites
  • ICING
  • 1/2 Cup Butter, softened, unsalted
  • 1/2 Cup Margerine, softened
  • 2 1/2 Cups Powdered Sugar
  • 4 Teaspoons Instant coffee, extra fine

    • Preheat oven 350°. Grease and flour three 8 inch round cake pans. Whip egg whites until stiff. In separate bowl, mix yolks with ground nuts, flour and sugar. FOLD yolk mixture into egg white mixture. Divide between the three baking pans. Bake 20 minutes.

    ICING: Beat margerine and butter together, slowly add coffee until all dissolved. Slowly add in powdered sugar. Frost cooled cake. This is a GERMAN DESSERT

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!