| 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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