Creole Cake
1/2 cup butter, 2 cups brown sugar, Yolks 3 eggs, 1/3 cup Baker's Breakfast Cocoa, 1/2 cup hot strong coffee infusion, 1 teaspoonful soda, 1/2 cup sour heavy cream, 2 cups flour, Whites 3 eggs.
Cream butter and add sugar, gradually, while beating constantly; then add yolks of eggs beaten until thick. Add coffee infusion gradually to cocoa and let stand until cool.
Add to first mixture, then add soda dissolved in cream, flour, and whites of eggs, beaten until stiff. Bake in layer cake tins in a moderate oven. Put layers together with boiled frosting, cover top with frosting, and when set spread with a thin layer of Walter Baker & Co.'s Premium No. 1 Chocolate, melted.