6 EGGS, SEPARATED
1 CUP SUGAR
1 1/2 CUPS FLOUR
6 TBS. WATER
1 TSP. VANILLA

BEAT EGG YOLKS AND SUGAR, ADD WATER GRADUALLY, ADD FLOUR AND THEN VANILLA.
TO ALL, FOLD IN BEATEN EGG WHITES (SOFT STIFF).
DIVIDE INTO TWO ROUND CAKE PANS.
BAKE @ 350 F, 40-45 MINS.

1 LB UNSALTED BUTTER
1 LB ICING SUGAR
2-3 EGG YOLKS
3 TSP. COFFEE IN 1/2 CUP HOT WATER

1. Beat butter and yolks.
2. Add coffee and icing sugar alternately.
3. Cool cakes.
4. Split each layer in two.
5. Spread icing evenly on four layers.

by Paula Outridge