INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350F. Lightly coat with vegetable cooking spray
two 9-inch cake pans.  Sift together the flour, cocoa, and baking soda
into a bowl. In a  large bowl, combine the oil, sugar, and egg white
and mix together.  In another bowl combine the milk with the vinegar,
and vanilla and  stir until well-mixed.  Add the dry ingredients and
milk mixture alternately in three parts  to the oil-sugar mixture,
mixing thoroughly after each addition.  Divide the batter evenly
between the two prepared pans and bake about  20-25 minutes or until a
toothpick inserted in the center comes out  clean. Remove from the oven
and allow to cool in the pan on a rack  for 15 minutes. Turn the cakes
out onto a rack and cool completely.  Prepare the frosting by mixing
the cocoa and sugar together in a  stainless steel mixing bowl. In a
separate small bowl mix the  cornstarch and milk together until it is
smooth. Combine the wet  ingredients with the dry until smooth.  Place
the mixture in the top of a double boiler and stir constantly  until
thick and glossy, about 7-10 minutes. Remove from the heat,  place in a
bowl and beat with an electric mixer for about 5 minutes  on medium
speed to avoid any lumps. Immediately cover with plastic  wrap laid
right on top of the frosting so that no air touches it.  Allow to cool
to room temperature.  Trim the top of the cake and spread a thin layer
of frosting over one  of the cakes. Place a layer of raspberries or
other fruit on top, top  with the second layer, inverted, and frost the
entire cake with the  remaining frosting. Chill in the refrigerator for
about 30 minutes  before slicing.  NOTES: Andrew Sutton, Executive Chef
of one of the Wine Country's most  elegant resorts, Auberge du Soleil,
contributes a quite extraordinary  dessert to this article. He
recommends that the cake is best if made  a day in advance, wrapped
tightly, and set in the refrigerator.  SOURCE: Auberge Du Soleil, P. O.
Drawer B, 180 Rutherford Hill Road,  Rutherford, California 94573,
707-963-1211  Recipe By     : WWW - "The Egg"  From:                  
Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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