Preheat oven to 350°F. Grease & flour two 9-inch cake pans. Beat egg whites until frothy, then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa; blend well. Fold egg whites into batter. Pour into prepared pans.
Bake 30-35 min. or until done. Cool 10 min. Invert on wire rack and remove pans.
In a large bowl, cream 6 Tbsp. butter and 1 lb. sifted powdered sugar. Add 3 Tbsp. unsweetened cocoa powder, 3 Tbsp. Kahlúa, and 2-3 Tbsp. hot coffee. Beat until smooth. When cake cools, frost.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.