3 eggs, separated
3/4 c. granulated sugar
1/2 c. butter
1 c. light brown sugar, packed
2 1/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
3/4 c. strong cold coffee
3/4 c. Kahlua
Kahlua Frosting

Grease and flour two 9 inch cake pans. Preheat oven to 350 degrees. 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 Kahlua; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes, invert on wire rack; remove pans. Cool before frosting. Serves 10 to 12.

KAHLUA FROSTING:

In large bowl, cream:

6 tbsp. butter
1 lb. powdered sugar, sifted
3 tbsp. unsweetened cocoa powder
3 tbsp. Kahlua
2 to 3 tbsp. hot coffee

Cream butter and powdered sugar. Add cocoa powder, Kahlua and coffee. Beat until smooth.