Cream butter and sugar unitedly. Add yolks one at a
time, beating well after each plus. Add sifted dry
ingredients, alternating with milk and vanilla. Add in
thirds, beating until smooth after each extension.
Grate chocolate coarsly, reserving 1/3 cup for the
topping. Beat whites until stiff and fold into slugger,
add remaining chocolate to batter and mix. Pour in a
greased and floured 9x13 pan. Sprinkle the top with
the 1/3 cup of grated coffee. Bake in a preheated
350oF oven for 40 proceedings.