Chocolate Baum Cake

GARNISH
2/3 c Sour cream
3 tb Sugar
1/2 ts Lemon juice
Chocolate sour cream
-frosting (see recipe)
1 1/2 c Fresh strawberries; washed,
-hulled and cut into halves

Cake: Preheat broiler. Grease 9-inch springform pan; set aside. Melt over
hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels;
stir until smooth. Cool to room temperature. In small bowl, combine butter,
1/2 cup sugar and vanilla extract; beat until creamy. Add egg yolks, 1 at a
time, beating well after each addition. In cup, combine flour and
cornstarch; add to butter/egg mixture. Divide batter in half. Stir melted
morsels into 1/2 of batter.

In large bowl, beat egg whites until soft peaks form. Gradually add
remaining 1/4 cup sugar, beating until stiff peaks form. Divide egg whites
equally between plain and chocolate batters; fold in egg whites (see note).
Spread scant 1/2 cup chocolate batter into bottom of prepared pan (layer
will be very thin). Place pan under broiler so that batter is 5 inches from
heat. Broil 1-2 minutes or until baked through. Spread scant 1/2 cup plain
batter on top of baked chocolate layer. Broil as before. Repeat,
alternating chocolate and plain layers, making 10 layers in all.

Garnish: In cup, combine sour cream, sugar and lemon juice. Spread over
top cake layer. Broil 1 minute or until set. Cool 10-15 minutes. Remove
sides of pan; cool completely. Frost sides of cooled cake with 1 cup
Chocolate Sour Cream Frosting. Arrange strawberries around edge of cake and
in center. Using remaining 1/2 cup frosting, pipe circle around edge of
cake. Chill. Makes 1 cake.

NOTE: Batter may appear curdled.