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
FROSTING
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
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.
Yields
12 Servings