Delta Mocha Chiffon Cake

stir together first 3 ingredients until blended, cool

combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil, and vanilla; beat at medium speed with an electric mixer

beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9 inch round cake pans

Bake 2 layers at a time, at 325 for 17 to 20 minutes or until wooden pick comes out clean. Cool layers in pans on wire racks for 10 min. Remove from pans, and cook on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.

Spread about 1/2 cup on chocolate butter cream filling between layers.

Chocolate butter cream filling

2/3 cup butter, softened

2 1/2 cups powdered sugar

1 tablespoon cocoa

1/2 cup whipping cream

2 teaspoons instant coffee

2 teaspoons coffee liqueur

Beat first 3 ingredients at medium speed with and electric mixer until fluffy

Microwave whipping cream at medium power until warm not boiling. Stir together warm cram and coffee granules until dissolved. cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth.

Chocolate fudge frosting

1 cup butter softened

1/3 cup cocoa

6 cups powdered sugar

1/3 cup milk

Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth,