Frosted Chocolate Cake
This recipe is my mother’s oldest and most popular chocolate cake recipe. I always thought there should be a fancier name, but this is what she called it. A fancy name would not make it taste better—that would be Mom’s comment.
PREP: 40 MIN. BAKE: 25 MIN. + COOLING MAKES: 16 SERVINGS
4 large eggs, separated
¹₂ cup baking cocoa
¹₂ cup boiling water
¹₂ cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar, divided
1 tsp. vanilla extract
2¹ ₂ cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
¹ ₄ tsp. salt
1 cup buttermilk
FROSTING
³ ₄ cup butter, melted
³ ₄ tsp. vanilla extract
6 cups confectioners’ sugar
3 Tbsp. whole milk
Dark or additional regular baking cocoa, optional
1. Place egg whites in a large bowl, and let stand at room temperature 30 minutes. In a small bowl, mix 1/2 cup cocoa and boiling water until smooth, and cool slightly. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
2. Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup granulated 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 the cooled cocoa mixture.
3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining granulated sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer into 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 the paper. Cool completely.
5. Beat together first four frosting ingredients. Spread in between layers and over top and sides of cake. If desired, dust with cocoa.
PER SERVING 510 cal., 16g fat (10g sat. fat), 86mg chol., 283mg sod., 89g carb. (71g sugars, 1g fiber), 5g pro.