INGREDIENTS

INSTRUCTIONS

For frosting: Combine all ingredients in heavy large saucepan. Whisk
over medium heat until chocolate melts and mixture is smooth and just
begins to bubble, about 8 minutes. Refrigerate until just thick  enough
to spread, stirring occasionally, about 1 1/2 hours.  Meanwhile,
prepare cake: Preheat oven to 350 degrees. Line 15 1/2x10  1/2x1=inch
baking sheet with foil, leaving overhang. Grease foil.  Sift 1/2 cup
sugar, cocoa powder, cake meal and potato starch into  medium bowl.
Combine egg whites and salt in large bowl. Using handheld mixer, beat
whites until soft peaks form. Gradually add 1/2 cup sugar; beat until
stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar  in
another large bowl until thick, about 2 minutes. Gradually beat in
oil, then nondairy creamer. Add dry ingredients; beat just until
blended. Fold whites into yolk mixture in 3 additions. Spread batter
in prepared pan. Bake until tester inserted into center comes out dry
and cake feels firm to touch, about 20 minutes. Cool cake in pan  rack.
Freeze cake until firm, about 30 minutes. Using foil as aid,  lift cake
onto work surface. Cut cake crosswise into 3 rectangles,  each about
5x10 inches. Slide large spatula under 1 cake rectangle;  transfer to
platter. Spread 2/3 cup forsting over. Top with sexond  layer. Spread
2/3 cup frostering over. Top with third layer. Spread  very thin layer
of frosting over top and sides of cake to coat thinly  and anchor
crumbs. Refrigerate 15 minutes to set thin coat of  frosting. Spread
remaining frosting decoratively over cake.  Refrigerate until cold,
about 4 hours. (Can be made 3 days ahead.  Cover loosely with foil;
keep refrigerated.) Cover top of cake with  chocolate shavings and
garnish with mint, is desired. Cut crosswise  into slices and serve.
To give credit where credit is due, the recipe is from Bon Appetit,
April 1996.  Recipe by: Shari Weiner <slw@USA.PIPELINE.COM>  Posted to
CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3050
Calories From Fat: 929
Total Fat: 106.9g
Cholesterol: 930mg
Sodium: 966.2mg
Potassium: 1890mg
Carbohydrates: 537.9g
Fiber: 28.8g
Sugar: 451.5g
Protein: 50.8g