2 1/4 c. flour
1 1/2 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 c. chilled whipping cream
3 eggs
1 tsp. vanilla
3 oz. unsweetened chocolate, melted and cooled (3 squares)
3 tbsp. instant coffee
2 tbsp. sugar
1/2 c. Irish whiskey

Preheat oven to 350 degrees. Grease and flour 2 round pans, 9 x 1 1/2 inches. Mix flour, sugar, and baking powder and salt. Beat whipping cream in chilled 3 quart bowl until stiff. Beat eggs until thick and lemon colored, about 5 minutes. Fold eggs, vanilla, and chocolate into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently until all is blended. Pour into pans. Bake until wooden pick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes. Remove from pans and cool completely. Mix coffee (dry), two tablespoons sugar and whiskey. Stir until coffee is dissolved. place cake layers on wire rack over waxed paper. Poke holes in cake with long-tined fork. Pour half of coffee mixture over each cake. Let stand for 30 minutes and frost with Irish Coffee Frosting.