1/2 c  Strong coffee, hot
1/3 c  Cocoa
1/2 c  Butter or margarine
1 c  Brown sugar
1 c  Granulated sugar
3 x  Egg yolks
1 ts Baking soda
1/2 c  Sour cream
2 c  All-purpose flour
3 x  Egg whites, beaten stiffly
2    Batches of Cream-Cheese fros
-ting.

-CREAMCHEESE FROSTING 1 BATCH –
3 oz Cream cheese, softened
2 tb Butter
1/2 ts Vanilla flavoring
1 3/4 c Confectioners sugar

Gradually add coffee to cocoa, stirring constantly; let stand until cool.
Cream butter and sugars until light and fluffy. Add egg yolks; beat until
batter is thick. Add coffee-and-cocoa mixture. Disolve soda in cream. Add
alternately to sugar mixture with flour; beat well after each addition.
Fold in egg whites. Pour batter into two well- greased and floured 9 inch
cake pans. Bake in 350F oven 35 – 40 minutes or until done. Remove from
pans and cool. Prepare frosting as directed. Spread between cake layers;
stack layers. Spread over sides and top of cake. Score top of cake to
indicate serving pieces. Using a ribbon edge piping tip and frosting filled
pastry bag, form a flower on each serving piece. CREAM CHEESE FROSTING:
Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar;
beat until fluffy. Yields 1 cup.