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Frosted Chocolate Cake

This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it.


By Beth Bristow West Plains, Taste of Home

This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better.

Total Time
Prep: 40 min. Bake: 25 min. + cooling

Makes
16 servings

Ingredients

  • 4 large eggs, separated
  • 1/2 cup baking cocoa
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup buttermilk

FROSTING:

  • 3/4 cup butter, melted
  • 3/4 teaspoon vanilla extract
  • 6 cups confectioners' sugar
  • 3 tablespoons whole milk
  • Dark or additional regular baking cocoa, optional


Directions

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  • Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and egg yolks, one at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture.
  • With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes.
  • Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • Beat together first four frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

Nutrition Facts

1 slice: 510 calories, 16g fat (10g saturated fat), 86mg cholesterol, 283mg sodium, 89g carbohydrate (71g sugars, 1g fiber), 5g protein.

See more at: Taste of Home

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Cake Magazine: Frosted Chocolate Cake
Frosted Chocolate Cake
This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it.
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