1/2 c  Strong coffee, hot

    1/3 c  Cocoa

    1/2 c  Butter or margarine

      1 c  Brown sugar

      1 c  Granulated sugar

      3 x  Egg yolks

      1 ts Baking soda

    1/2 c  Sour cream

      2 c  All-purpose flour

      3 x  Egg whites, beaten stiffly

      2    Batches of Cream-Cheese fros

           -ting.
------------------------CREAMCHEESE FROSTING 1 BATCH------------------------
      3 oz Cream cheese, softened

      2 tb Butter

    1/2 ts Vanilla flavoring

  1 3/4 c  Confectioners' sugar

  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. Yields 1 cup.