PANCAKE COFFEE TOWER

Ingredients:

3 (180 g each)	pack	MAGNOLIA PANCAKE AND BAKING MIX
2-1/4	cup	water
5	pc	MAGNOLIA BROWN EGGS, use egg whites only
1	tsp	cream of tartar

COFFEE BUTTERCREAM:

Procedure:

Preheat oven to 320°F. Grease a 9” round pan. Set aside.
Combine pancake mix and water in a bowl. Mix until smooth. Cover and set aside.
With an electric mixer, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks are formed.
Fold in pancake batter with egg foam. Pour into prepared pan. Bake for 40 minutes or until toothpick inserted comes out clean. Let cool before frosting.

COFFEE BUTTERCREAM:

Combine egg whites, cream of tartar and sugar in a bowl. Whip over double boiler until sugar is completely melted.
Transfer to an electric mixer and beat until tripled in volume. Add butter one at a time until all pieces have been added. Pour in coffee and mix until well blended. Frost cooled cake.

Makes 8 to 10 servings.

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