Aunt Shirley's Collection ~ Coffee Torte (Mocha Torta) ~ Dated 1953

Ingredients:

4 eggs
1 cup sugar
1 cup cake flour
2 Tbsp. water
1 tsp baking powder
1 Tbsp instant coffee

Beat egg yolks with half the sugar until lemon-colored and thick; add want; beat again.  Beat egg white and remaining sugar.  Put 2 tablespoonful egg whites into yolk mixture; add dry ingredients and mix well.  Fold in remaining egg whites.  Bake in 2 8-inch ungreased cake pans at 350 degrees for 15 to 20 minutes.

Frosting:

1 egg
1/2 cup sugar
1 cup milk
3 Tbsp. corn starch
1/4 lb. butter
5 Tbsp powdered sugar.

Beat egg and sugar until thick; add milk and cornstarch; bring to a boil until thickened; cool.  Beat butter with powdered sugar; add cooled custard gradually; beat after each addition. Beat to consistency of whipped cream.

Mocha Frosting:

7 egg yolks
7 Tbsp sugar
1/2 lb sweet butter
1 cup cold, strong black coffee

Mix egg yolks and sugar.  Gradually add coffee.  Cook under low flame until thickened.  Stir constantly.  Let cool.  Add butter and beat until creamy and light brown in color.

Enjoy! Elvez!