3 eggs, separated

3/4 cup sugar

1/2 cup butter

1 cup light brown sugar

2 ¼ cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 ½ tsp. baking soda

3/4 cup strong cold coffee

3/4 cup Field Stone Raspberry Dessert Wine

Grease and flour two 9 inch cake pans, or one 9 x 13.  Preheat oven to 350.  Beat egg whites until frothy; then beat in sugar until stiff peaks form.  Set aside.  Cream butter and brown sugar til fluffy.  Beat in egg yolks one at a time.  Sift flour, cocoa, baking soda together.  Add to creamed mixture alternately with coffee and raspberry dessert wine; blend well.  Fold egg whites into batter.  Pour into prepared pans.  Bake 30 to 35 minutes or until done.  Cool before frosting.



½ cup butter

8 oz. cream cheese

2 ½ cups icing sugar

2 tbsp. Field Stone Raspberry Dessert Wine

Mix together butter, cream cheese and wine til smooth.  Add icing sugar and slowly mix in.  Spread over cooled cake.


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