Coffee Cream Cake

1 c Sugar

1/2 ts Instant coffee powder

3 tb Water; boiling

1 ts Vanilla

1 c All purpose flour; sifted

1 ts Baking powder

2 c Whipping cream

2 tb Sugar

1/4 c Coffee; very strong

2 tb Coffee liqueur

1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter Turn into ungreased 10-inch tube pan. Bake

30 minutes. Invert onto rack and let stand until completely cool. For frosting: Whip cream with

2 tablespoons sugar until soft peaks form. Add cold coffee and liqueur and beat until stiff. Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost