Frosted Chocolate Cake

Name: Frosted Chocolate Cake
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; 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

17 ingredients

5 steps

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
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

1

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 2 greased 9-in. round baking pans with parchment; grease parchment.
2

Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk 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.
3

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.
4

Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
5

Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.