Method

Cake: Preheat oven to 350 degrees. Grease 2 (9-in.) round cake pans; line bottoms with wax paper. Heat chocolate with water in top of double boiler. Cook and stir over boiling water until chocolate is melted and mixture is thickened. Add 1/2 cup of the sugar and cook 2 minutes longer, stirring constantly. Cool to lukewarm. Measure sifted cake flour, add baking soda and salt, and sift together 3 times. In large mixer bowl, cream butter and remaining 1-1/4 cups of sugar until well combined. Add eggs, one at a time, beating thoroughly after each. Add flour mixture alternately with milk, beating after each addition until smooth. Add chocolate mixture and vanilla; blend. Pour batter into prepared pans and bake about 30 minutes or until cake test done. Cool in pans 10 minutes before removing. Cool completely. Spread the Four Minute Frosting between layers. Let stand a few minutes before putting the Chocolate Frosting on sides and top of cake. Sprinkle with chopped nuts. Four Minute Frosting: Place egg white, corn syrup, sugar, water, and salt in top of double boiler. Beat with electric mixer to combine. Place over boiling water and beat constantly until frosting stands in peaks, about 4 minutes. Remove from heat; add vanilla and continue beating 1 minute longer. Chocolate Frosting: In medium mixing bowl, combine powdered sugar, cocoa, salt, and vanilla. Add enough hot coffee to make mixture right consistency to spread. Beat in melted butter.

Notes:

Number of Servings: One 9-inch layer cake

Comment

Advertisement