Categories: Cheesecakes, Desserts 
      Yield: 12 servings 
  
    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.