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Ingredients:
1/4 cup unsweetened cocoa powder
1 cup sugar, divided
3 tablespoons water
1/2 cup milk
1 stick butter
2 eggs, separated
1 teaspoon vanilla
1 cup flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
Frosting:
1/3 cup water
1 cup sugar
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
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Directions:
In a small saucepan, blend and heat the cocoa powder, 3 tablespoons of the sugar
and the 3 tablespoons of water. Remove from the heat and stir in the milk.
Cream the butter with 1/2 cup of sugar. When light and fluffy, add the egg
yolks and vanilla and beat well. In another bowl, mix the flour, cream of
tartar, salt and baking soda. Gradually add to the egg and butter mixture
and beat until well-blended. Whip the egg whites in another bowl until soft
peaks form. Continue beating, adding the remaining sugar, until stiff peaks
form. Gently fold the egg whites into the chocolate batter. Prepare two 8-inch
cake pans by greasing and dusting with flour. Pour 1/2 of the batter into
each pan and bake at 350 degrees for approximately 25 minutes or until a
toothpick inserted into the center comes out clean. Cool on a wire rack.
Heat the water, sugar, corn syrup, cream of tartar and salt in a saucepan.
Whip the egg whites until soft peaks form. Continue whipping and slowly pour
the hot syrup into the mixing bowl. Be careful not to spatter the hot syrup.
Beat for 5 minutes until the frosting is fluffy. Add the vanilla. The frosting
will have a marshmallow consistency and should be applied to the cake immediately.
Serves 8. |