Coffee cake recipe

Ingredients:
3 x egg whites
1/2 cup sugar
3 cup ARISTOS Never-Fail Flour
3 tsp combination baking powder or
5 tsp tartrate or phosphate powder
1/2 tsp salt
1/2 cup white vegetable shortening
1 cup sugar
1 tbl boiling water
1 tsp vanilla
1/2 cup each milk
1/2 cup cold water

Filling:
1 cup very strong coffee
2 tbl ARISTOS Never-Fail Flour
2 tbl corn starch
1/2 cup sugar
1/4 tsp salt
2 x egg yolks
1 tbl butter
1 tsp vanilla
confectioners sugar icing, using very strong hot coffee for the liquid in icing

Directions:
Beat egg whites stiff and beat in sugar.
Beat until whites form stiff peaks. Set on side Sift flour and measure 3 cups of sifted flour Resift 3 times with baking powder and salt Set aside.

Cream shortening and beat in sugar.
When blended, beat in tablespoon boiling water Beat light and when fluffy, add vanilla, add milk and cold water alternately with flour mixture.
Mix very lightly Fold in egg whites Place in two buttered, floured layer cake pans

BAKE: 375* - 25 minutes
MAKES: 2 - 9 inch layers

Coffee Filling
Mix flour, cornstarch and sugar
Pour very strong coffee slowly over flour mixture and salt Stir smooth Cook over low heat until thick
Add yolks Cook again until thick and smooth
Add butter and vanilla When cold, spread between layers of cake Frost with confectioners sugar icing, using very strong hot coffee for the liquid in icing

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