Frangelico Frosted Chocolate Cake

3    Eggs

3/4  cup  White sugar

1/2  cup  unsalted butter

1  c  Light brown sugar

2 1/4  c  All-purpose flour

1/2  c  Unsweetened cocoa powder

1 1/2  tsp  Baking soda

1/2  c  Frangelico Liquor

3/4  c  Strong cold coffee

Frosting:

6  tablespoons  Butter

1  pound  Sifted powdered sugar

3  tablespoons  Unsweetened cocoa powder

3  tablespoons  Frangelico

2  tablespoons  Hot coffee, up to 3 T

Grease two 9" cake pans. Preheat oven to 350F. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff. Set aside. 

Cream butter and brown sugar until fluffy. Beat in yolks one at a time. 

Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. Top with toasted hazelnuts if desired.

FROSTING: Cream butter with sugar. Add remaining ingredients and beat until smooth.