Ingredients:
1/4 cup unsweetened cocoa powder
1/4 cup boiling water
2 cups sugar
1/2 cup ( 1 stick) butter, softened
1 cup (8oz) sour cream
1 1/2 tsp vanilla extract
1 tsp baking soda
2 cups all purpose flour
1/2 tsp salt
5 egg whites
2 (16oz) cans chocolate frosting
Directions:
1. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.
2. Combine the cocoa powder and boiling water in a bowl and stir until the cocoa is dissolved, about 30 seconds.
3. Combine the sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, 1-2 minutes.Add the cocoa mixture and mix for 1 minute longer. Beat in the sour cream, vanilla and baking soda. Add the flour and salt. Mix for 1 minute more.
4. Beat the egg whites in a medium bowl until stiff peaks form, 2-3 minutes. Fold into the batter.
5. Spoon the batter into the prepared cake pans. Bake until a toothpick inserted in the center of a cake comes out clean, 25-28 minutes. Transfer to wire racks to cool. Cut each cake layer into 2 even layers for 4 layers total. Spread the frosting between the layers and over the top and side of the cooled cake.
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