Instructions: Makes One Cake

At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Todays offering is from a Recipe-a-Day member, R Rieh at Clemson, who knows a bit about Brazilian baking.

Todays recipe is a fantastic cold coffee cake that takes a little time to prepare u and is well worth the effort. If youve been looking for a different type of coffee cake to share with guests over the holiday season, todays recipe could be just the ticket.

In the mixer, combine the egg yolks and the sugar until you get a soft cream. Always mixing, add the flour and the coffee. Stop mixing.

Carefully combine the yeast and the egg whites, also mixed to a soft cream. Put the batter in a prepared 9- or 10-inch round baking pan and place in a pre-heated oven for 30 minutes at 350-F degrees.

In another cup or bowl, prepare the filling: Mix 3/4 cup of coffee with the liqueur, and reserve. In another bowl, mix the rest of the coffee into the ice cream and reserve.

Remove the cake from the oven and let it cool to room temperature.

Cut the cake into two layers and carefully place one layer in the bottom of a deep, freezable container that has been lined with plastic wrap. Pour 3/4 cup of the coffee-and-liqueur mix over the bottom layer of the cake. Cover the coffee-soaked cake with the ice cream. Place the second cake layer on top of the ice cream and pour the rest of the mix (coffee and liqueur) over the top layer of the cake. Freeze the coffee cake for 5 hours.

One hour before serving, prepare the topping: In a mixing bowl, beat the egg whites until stiff. Add the sugar and boiling Karo syrup slowly, until marshmallow is formed. Reserve.

Remove the frozen cake from its container and plastic wrap, and cover it with the topping. In a small mixing bowl, mix the coffee powder with chocolate and sprinkle it on top of the marshmallow and mix.

Serve and enjoy!

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