Categories: Cakes - Frosting - Icing

Ingredients

• cake:
• 1 1/2 cups powdered sugar
• 1 cup cake flour
• Dash salt
• 10 large egg whites
• 1 1/2 tsp. cream of tartar
• 3/4 cup granulated sugar
• Mocha Butter Cream:
• 1 1/2 cups butter
• 4 Tbsp. instant coffee
• 2 Tbsp. sifted cocoa
• 2 cups powdered sugar
• Pineapple rings, for garnish
• Chocolate sprinkles, for garnish

Directions

1. All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt.

2. In a large dry bowl, whisk egg whites until soft peaks form. Add cream of tartar at the end.

3. Gradually add granulated sugar to egg whites , whisking all the time.

4. Sift 1/3 of flour mixture over egg whites. Lightly fold in. Repeat with remaining flour mixture, little by little.

5. Turn batter into a large ungreased tube pan. Smooth top.

6. Bake at 350 degrees for about 40 minutes or until cake is done.

7. Cool cake. Loosen around edges. Remove cake from pan.

8. Make butter cream buy beating butter until very soft and smooth. Add coffee, cocoa and powdered sugar. Beat until very light.

9. Spread mixture in between layers and around cake. Cut pineapple rings in half, and place cut side down around bottom of cake. Scatter chocolate sprinkles over the top of the cake.

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