Chocolate Shadow Cake

Directions

1. 1
   For the cake:
2. 2
   Heat oven to 350* F.
3. 3
   Grease and flour two 9 inch round or 3- 8 inch round baking pans.
4. 4
   Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
5. 5
   Stir in boiling water (batter will be thin). Pour into pans.
6. 6
   Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
7. 7
   Cool 10 minute remove from pans to wire racks. Cool completely.
8. 8
   Frost with icing below.
9. 9
   For the icing:
10. 10
    Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
11. 11
    With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
12. 12
    Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
13. 13
    To Assemble:
14. 14
    Spread 1 cup icing on bottom cake layer.
15. 15
    Repeat with second cake layer and additional 1 cup icing.
16. 16
    Top with final cake layer and spread top and sides with remaining icing.
17. 17
    To Decorate:
18. 18
    Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
19. 19
    Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.