Coffee Layer Cake
| Dark Part | |
| 1 cupful dark brown sugar 2/3 cupful cold strong coffee 3 yolks of eggs 1/2 cupful Crisco 1 tablespoonful molasses 1/4 cupful raisins | 2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful powdered cinnamon 1/2 teaspoonful powdered cloves 1/2 teaspoonful grated nutmeg 1/2 teaspoonful salt |
| White Part | |
| 1/2 cupful Crisco 1 cupful granulated sugar 3 whites of eggs 2/3 cupful milk | 2 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful vanilla extract 1/2 teaspoonful salt |
For dark part. Cream Crisco and sugar, add yolks well beaten, coffee, molasses, flour, salt, baking powder, spices and raisins. Mix and divide into two Criscoed and floured layer tins and bake in moderately hot oven twenty minutes.
For white part. Cream Crisco and sugar, add milk, vanilla, flour, salt, baking powder, then fold in stiffly beaten whites of eggs. Bake in two layers. Put layers together and ice with following frosting.
Put 2 cupfuls dark brown sugar and 3/4 cupful water into saucepan, add 1 tablespoonful Crisco and 1 teaspoonful vanilla extract. Boil till mixture forms soft ball when tried in cold water or 240° F., remove from stove, beat till it begins to cream, then add 1 cupful chopped raisins. Spread on cake and allow to dry.
Sufficient for one large layer cake.