1/2 c. brown sugar
3/4 c. cocoa
1/2 c. strong coffee
1/2 c. butter
1 c. sugar
2 beaten egg yolks
1/2 c. strong coffee
1 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
2 stiffly beaten egg whites

Cook brown sugar, cocoa and strong coffee until thick, then cooled. Cream together with butter, sugar, egg yolks and strong coffee. Then add flour, soda, baking powder and vanilla. Into this batter, fold in stiffly beaten egg whites. Pour into 3 lightly greased and floured 8" or 9" round cake pans. Bake in 350 degree oven for 30 to 40 minutes. Check center of cake with toothpick for doneness. When the cake is cool, use the following filling for between the layers.

FILLING:

Melt or caramelize 1 cup sugar in a skillet, then add 1/2 cup milk slowly, stirring until dissolved. Add 1 beaten egg, 1 cup cream, 2 tablespoons cornstarch. Cook until thick. Add 1 tablespoon butter and 1 teaspoon vanilla. After cool, put between layers. Frost with 7 Minute Icing, Brown Sugar Icing or Sea Foam Icing.