1/2 c  Butter
2 c  Brown sugar -- packed
2    1 oz square unsweetened
-chocolate
2    Egg yolks
1/2 c  Sour milk
1 ts Vanilla
2 c  Cake flour -- sifted
1/2 ts Salt
1/2 c  Hot coffee -- strong
2    Egg whites
1/2 c  Butter
4 c  Confectioners sugar
1/4 c  Cocoa
ds Salt
1/2 ts Vanilla

Cream butter; add sugar gradually and cream until fluffy. Blend in melted
chocolate. Add unbeaten egg yolks, sour milk and vanilla; beat well. Add
sifted flour alternately withhot coffee, beginning and ending with dry
ingredients. Fold in stiffly beaten egg whites. Pour into 9 x 13 pan which
has been lightly oiled. Bake at 350F for 35 – 40 minutes. Cream 1/2 cup
butter with powdered sugar, cocoa and salt. Add 1/3 cup strong coffee and
1/2 teaspoon vanilla. Blend to spreading consistency. Spread on cake and
sprinkle with toasted, slivered almonds.