By Diana Rattray
Southern Food Expert, about.com
This chocolate cake is a layer cake with fluffy white frosting and a thin, shadowy chocolate glaze.
Ingredients
- 3/4 cup butter or margarine, softened
- 2 cups sifted cake flour
- 1 3/4 cups sugar
- 2/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup plus 2 tablespoons buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- Fluffy White Frosting, below
- Chocolate Shadow, below
Preparation
Cream butter until light and fluffy. Sift flour, sugar, cocoa,
baking soda, baking powder, and salt into butter. Add 1 cup buttermilk
and mix until all flour is moist. Beat 2 minutes at low speed of
electric hand-held mixer. Add remaining 2 tablespoons of buttermilk,
eggs, and vanilla, and beat an additional 3 minutes.
Pour into 2 buttered and floured round layer cake pans. Bake at 350° for 35 to 40 minutes.
Frost cake with Fluffy White Frosting then drizzle Chocolate
Shadow over the frosting. allowing some of the chocolate mixture to run
down the sides of the cake.
Fluffy White Frosting
- 2 egg whites
- 1 1/2 cups sugar
- 1/8 teaspoon salt
- 1/3 cup water
- 2 teaspoons light corn syrup
- 1 teaspoon vanilla extract
Combine
all ingredients except vanilla in the top of a double boiler over
boiling water. Beat with electric mixer for about 7 minutes, or until
mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.
Chocolate Shadow
- 2 squares (2 ounces) semisweet baking chocolate
- 2 teaspoons shortening
Melt chocolate and shortening together; cool slightly then drizzle over frosted cake.
