Recipe: Chocolate Brownie Cake with Coffee Icing

CHOCOLATE BROWNIE CAKE

1 cup butter or margarine, softened
2 cups sugar
1/2 cup unsweetened cocoa powder
6 eggs, separated
1 cup sifted cake flour
2 cups chopped nuts
1 Tablespoon vanilla extract
Coffee Icing (recipe follows)

Preheat oven to 350 degrees F. Lightly grease a (13x9-inch) baking pan.

With an electric mixer, cream butter. Add sugar and cocoa powder; mix well. Stir in egg yolks, blending well; set aside.

Beat egg whites until stiff; set aside.

By hand, fold sifted flour, nuts, vanilla extract, and egg whites into creamed mixture. Pour batter into prepared pan.

Bake for 35 minutes. When done, cake should be moist in the center like brownies. Cool and spread with coffee icing.

COFFEE ICING

1/2 cup butter or margarine, softened
1 (16 ounce) box confectioners' sugar
1/2 cup cold coffee
1/2 to 1 cup unsweetened cocoa powder (to taste)
1 Tablespoon vanilla extract
1/8 teaspoon salt

Cream butter until lightly whipped. Gradually add confectioners' sugar, coffee, and cocoa powder. The amount of cocoa used depends upon preferred tasted. Add vanilla extract and salt, blending thoroughly. Spread over cake.

Makes 1 (13x9-inch) cake, 16-18 servings
Source: Atlanta Cooknotes by the Junior League of Atlanta