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3/4 c. butter, softened
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. vanilla
3 lg. eggs, separated
2 1/4 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c. Kahlua liquor
2/3 c. cold water
White chocolate buttercream

Mix butter and cocoa together. Gradually beat 1 cup sugar and beat in vanilla and egg yolks until mixture is light and creamy. Resift flour with baking powder and salt. Add to creamed mixture alternately with Kahlua and water. Beat egg whites to very soft peaks. Gradually beat in remaining sugar to make a medium-stiff meringue; fold into batter.

Spoon into 2 greased and floured cake pans. Bake at 350 degrees about 30 minutes or until cake tests done. Let cake stand in pan 2 to 3 minutes, then carefully turn out on cake racks to cool.

When cold, spread white chocolate buttercream between layers and over sides and top of cake. If cake is refrigerated, allow to stand an hour before cutting to allow icing to soften.

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