• 12 egg whites, beat 'till hard and peaking

  1 cup granulated Sugar, add slowly to egg whites and beat 1-2 min more, on slow speed.

  12 egg yolks, add slowly while beating,

  1 1/2 cup all pourpose flour, add and mix well on slow speed.

Bake in preheated oven 350 F. on the back side of 9-inch cake pan's well greased, and floured. Put about 1 soup ladle full on the back of the cake pan, and eavenly spread. Make 8 to 10 of these thin cake sheets. Set aside and cool.

• 1 lb. unsalted Butter, or Margarine)can use 1/2 butter, 1/2 Crisco)

  1 lb. Powdered Sugar

  1tbspn. instant Coffee

  4 to 5 tbspn Coco powder

Blend together butter, and powdered sugar till creamy,add the instant coffee egg, and coco powder, one at a time while continuing the beating at slow speed.The cream should be the color of Milk chocolate. Assemble Cake by spreading the Choc. Cream beetween each cake sheet, and on top and sides. Put in freezer to harden icing. Cover with foil paper if not served A/O. Keep in Freezer. Can be kept Frzen for several months. and portions cut as needed.

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