| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Cakes | 12 | Servings | |
INGREDIENTS
| 2 | Eggs, separated | |
| 1 1/2 | c | Sugar, divided |
| 1 3/4 | c | Cake flour |
| 3/4 | ts | Baking soda |
| 3/4 | ts | Salt |
| 1/3 | c | Vegetable oil |
| 1 | c | Buttermilk, divided |
| 2 | Squares (1 oz each) semisweet chocolate, melted, cooled | |
| 3 | tb | Butter, softened |
| 1 | pk | (3 oz) cream cheese, softened |
| 4 | c | Confectioner's sugar |
| 4 | tb | Milk |
| 2 | Squares (1 oz each) semisweet chocolate, melted, cooled | |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
FROSTING Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form; set aside. In a mixing bowl, combine flour, baking soda, salt and remaining sugar. Add oil and 1/2 cup buttermilk; beat 1 minute. Add yolks, chocolate and remaining buttermilk; beat 1 minute. Fold in egg white mixture. Pour into two greased 9-in round cake pans. Bake at 350 for 30-35 minutes or until cake tests done. Cool in pans 10 minutes before removing to a wire rack. For frosting, cream butter and cream cheese. Add sugar alternately with milk. Gradually add chocolate and vanilla; mix well. Frost cooled cake. Cover and chill. Recipe by: "Baking - A Family Tradition" (ToH Aug/Sept 95) Posted to EAT-L Digest 04 Feb 97 by Sean Coate <swcoate@PEGANET.COM> on Feb 5, 1997.
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