Lovelight chocolate cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs, separated | |
| 1½ | cup | Sugar, divided |
| 1¾ | cup | Cake flour |
| ¾ | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| ⅓ | cup | Vegetable oil |
| 1 | cup | Buttermilk, divided |
| 2 | Squares (1 oz each) semisweet chocolate, melted, cooled | |
| 3 | tablespoons | Butter, softened |
| 1 | pack | (3 oz) cream cheese, softened |
| 4 | cups | Confectioner's sugar |
| 4 | tablespoons | Milk |
| 2 | Squares (1 oz each) semisweet chocolate, melted, cooled | |
| ½ | teaspoon | Vanilla extract |
Directions
FROSTING
Beat egg whites until soft peaks form. Gradually add ½ cup sugar, beating until stiff peaks form; set aside. In a mixing bowl, combine flour, baking soda, salt and remaining sugar. Add oil and ½ 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@...> on Feb 5, 1997.