---------- Recipe via Meal-Master (tm) v8.05
       Title: Vision Spice Cake with Mocha Buttercream
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
   3 3/4 c  Cake flour
       1 tb Ground cinnamon
     1/2 ts Ground cloves
       1 ts Ground allspice
       1 ts Ground nutmeg
     1/2 ts Salt
   1 1/2 c  Sugar
       1 c  Buttermilk
   1 1/2 ts Baking soda
       2    Butter; room temp
       4    Eggs; separated
       2 c  Raisins *
       4    Egg whites; room temp
       1 c  Sugar
   3 1/2    Butter; softened
       2 oz Unsweetened chocolate;
       1 tb Instant coffee **
      *  plumped in hot water for 20 minutes, drained and
   patted dry   ** dissolved in 3 to 4 tablespoons boiling
   water    Make cake: Preheat oven to 350 degrees. Grease and
   flour 2 9-inch round cake pans. Line bottoms with wax paper
   and grease and flour paper. In large mixing bowl with an
   electric mixer at low speed, combine 3 1/2 cups flour,
   spices, salt and sugar. In a mixing cup combine buttermilk
   with baking soda. Add butter and 1/4 cup of buttermilk
   mixture to dry ingredients and beat until moist.
       Combine egg yolks with remaining buttermilk and add to
   batter, one-third at a time, mixing at high speed for 30 to
   45 seconds after each addition. Toss raisins with remaining
   1/4 cup flour and fold into batter. In another bowl beat
   egg whites to soft peaks, then fold into batter. Divide
   batter between prepared pans and bake 30 to 40 minutes. A
   toothpick inserted in center will come out clean. Turn out
   onto a wire rack and let cool completely.
       Make buttercream: In a large mixing bowl combine egg
   whites and sugar and set bowl in a larger bowl of warm
   water. Stir until sugar dissolves then remove bowl from
   water. Beat whites at high speed until stiff peaks form.
   Lower speed to medium-high and gradually beat in softened
   butter, 1 to 2 tablespoons at a time. If mixture looks
   slightly curdled, continue beating and it will thicken and
   smooth out. Add melted chocolate and coffee and beat again
   until smooth.  Spread buttercream on first layer, top with
   second layer, and frost top and sides, piping decoratively
   if desired. Keep cool or refrigerated until serving.
    Yield: One 2-layer 9-inch cake.    NATHALIE DUPREE COOKS