Ingredients:
3 large eggs, separated
1 1/2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsweetened cocoa
1/2 cup vegetable oil
1 cup milk
1 1/2 cups water
1 cup sugar
1/4 teaspoon salt
1/4 cup butter
1/2 cup unsweetened cocoa
1/2 cup cornstarch
1/2 cup water
Directions:
For the Cake: Preheat oven to 350 F.
Line 2 – 8-inch round pans with parchment or waxed paper.
Beat egg whites until frothy.
Gradually beat in 1/2 cup of sugar.
Beat egg whites until stiff.
Sift dry ingredients together.
Make a well in the flour mixture; add vegetable oil and half of the milk.
Beat until well blended, medium speed.
Add remaining milk and egg yolks.
Beat until smooth.
Fold in the egg whites.
Pour into prepared pans.
Bake for 30-35 minutes.
Cool and slice each layer in half, horizontally, to make 4 layers.
Frost with Dobash frosting.
For the Frosting: Combine first four ingredients and bring to a boil.
Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.
Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don’t let it get too cool, or it will ‘set’ in the pot!) This is a nice frosting, it’s very smooth, and once it sets, you can’t even ding it up and make it ugly! – – – – – – – – – – – – – – – – – -.
Servings: Serve
Time preparation: 10 min.
Time total: 55 min.