Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes

3/4 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs — separate out yolks
1 cup cold strong coffee
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups flour
1 teaspoon vanilla
1/2 teaspoon salt

Cream shortening, sugar, and egg yolks. Add dry ingredients gradually alternating with the coffee. Mix well. Beat egg whites until stiff. Then fold in the beaten egg whites.

Bake in 9 x 13 inch greased dish at 325 degrees for 40 minutes. Test.

Mix topping. If too thick, add some milk.

When cake is done, immediately spread with the topping and toast for about 5 minutes under the broiler.

DO NOT CUT HOT! In fact, cake is more moist the second day.


Per Serving (excluding unknown items): 352 Calories; 14g Fat (35.6% calories from fat); 4g Protein; 53g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 147mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.

NOTES: A cake that Mother use to bake.