Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Strong coffee -- hot
     1/3  cup           Cocoa
     1/2  cup           Butter or margarine
   1      cup           Brown sugar
   1      cup           Granulated sugar
                        Egg yolks
   1      teaspoon      Baking soda
     1/2  cup           Sour cream
   2      cups          All-purpose flour
                        Egg whites -- beaten stiffly
   2      Batches       Cream-Cheese fros -- ting.
                        -----CREAMCHEESE FROSTING 1 BATCH-----
   3      ounces        Cream cheese -- softened
   2      tablespoons   Butter
     1/2  teaspoon      Vanilla flavoring
   1 3/4  cups          Confectioners' sugar

Preparation:

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.