2 1/4 c. flour
1 1/2 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 c. chilled whipping cream
3 eggs
1 tsp. vanilla
3 oz. unsweetened chocolate, melted and cooled (3 squares)
3 tbsp. instant coffee
2 tbsp. sugar
1/2 c. Irish whiskey
Preheat oven to 350 degrees. Grease and flour 2 round pans,
9 x 1 1/2 inches. Mix flour, sugar, and baking powder and salt. Beat whipping
cream in chilled 3 quart bowl until stiff. Beat eggs until thick and lemon
colored, about 5 minutes. Fold eggs, vanilla, and chocolate into whipped
cream. Add flour mixture, about 1/2 cup at a time, folding gently until all is
blended. Pour into pans. Bake until wooden pick inserted in center comes out
clean, 30-35 minutes. Cool 10 minutes. Remove from pans and cool completely.
Mix coffee (dry), two tablespoons sugar and whiskey. Stir until coffee is
dissolved. place cake layers on wire rack over waxed paper. Poke holes in cake
with long-tined fork. Pour half of coffee mixture over each cake. Let stand
for 30 minutes and frost with Irish Coffee Frosting
