From Grandma Adrienne
½ c. butter
2 c. sugar
3 eggs, separated
1 c. strong coffee, hot
½ c. melted Baker’s unsweetened chocolate (4 squares)
1 T. vinegar
1 t. baking soda
2 c. flour
Pinch of salt
Cream together butter and sugar until fluffy. Add hot coffee, set aside to cool.
Stir in well beaten egg yolks and chocolate (add a dash of salt).
Dissolve soda in vinegar and add.
Slowly stir in flour.
Finally, gently fold in stiffly beaten egg whites, making sure to incorporate the air.
Grease and flour 2 8” cake pans and pour in batter.
Bake in a slow oven (325°) about 30 – 40 minutes. Test for doneness with a toothpick.
Note: If you want to do three layers, place them all on the same oven rack and cook for about 25 minutes. Test.
This is a (Emily) frosting recipe I created for the cake.
Milk Chocolate Frosting
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
2 ounces milk chocolate, melted
2 tablespoons sour cream
1/2 teaspoon vanilla extract