Two Layer Chocolate Cake Recipe
Ingredients
| Flour | 2 Cup (32 tbs) | |
| Baking soda | 3⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Chocolate squares | 4 | |
| Boiling water | 1⁄3 Cup (5.33 tbs) | |
| Butter | 3⁄4 Cup (12 tbs) | |
| Sugar | 1 1⁄3 Cup (21.33 tbs) | |
| Eggs | 3 , separated | |
| Buttermilk | 3⁄4 Cup (12 tbs) | |
| Vanilla | 3⁄4 Teaspoon |
Directions
Sift together dry ingredients.
Stir the chocolate and boiling water until chocolate is melted, cool.
Cream butter and sugar until fluffy.
Beat egg yolks into butter mixture, one at a time.
Add chocolate and vanilla.
Add flour alternately with buttermilk, beating well after each addition.
Beat egg whites to stiff peaks and fold into batter.
Line 2-9 inch cake tins with waxed paper, pour in batter and bake at 350°F for 25 to 30 minutes.
Stir the chocolate and boiling water until chocolate is melted, cool.
Cream butter and sugar until fluffy.
Beat egg yolks into butter mixture, one at a time.
Add chocolate and vanilla.
Add flour alternately with buttermilk, beating well after each addition.
Beat egg whites to stiff peaks and fold into batter.
Line 2-9 inch cake tins with waxed paper, pour in batter and bake at 350°F for 25 to 30 minutes.
Chef
