CAKE:

3 eggs
1 c. sugar
1 tsp. white vinegar
1 tsp. instant coffee
1 c. flour
2 tsp. baking powder
1/2 c. boiling water

Separate the eggs. Beat yolks well. Keep beating while slowly adding sugar. Beat well, then slowly add hot water. Beat for 6 minutes. Add flour to which baking powder and coffee have been sifted. Add vinegar. Fold in beaten egg whites. Bake in 3 (8 inch) layer pans, ungreased, 325 degree oven for 25 minutes or until lightly browned. Have to start cake out of the pan with a knife.

FROSTING:

1 pt. heavy cream, whipped stiff
1 tsp. instant coffee
2 to 4 tsp. confectioners' sugar

Spread between layers and over the top of cake and sides.

DRIZZLE FROSTING:

1 c. confectioners' sugar
1 tsp. instant coffee
1 tbsp. water
1/2 tsp. vanilla

Drizzle over cake. It will form a crust. Drizzle has to be thin enough so you may have to add a little water. Place cake in refrigerator. May be made a day ahead.