2 eggs, separated
1 1/2 cups granulated sugar, divided
1 1/4 cups all-purpose flour
1/2 cup Hershey's cocoa (or other unsweetened cocoa of your choice)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk or sour cream
Chocolate Cream Filling and Frosting (see recipe below)
Preheat oven to 350 degrees F/180 degrees C. Grease and flour two 9-inch round baking pans.
In small mixer bowl, beat egg whites until foamy; gradually beat in 1/2 cup sugar until stiff peaks form. In large mixer bowl, stir together remaining 1 cup sugar, flour, cocoa, baking soda and salt. Add oil, buttermilk (or sour cream, if using) and eggs yolks; beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes in pans then remove from pans to wire racks. Cool completely. Split layers in half horizontally. Prepare Chocolate Cream filling (recipe follows), and spread layers of cake with the cream, and frost top and sides of cake.
Makes 8-10 servings.
Chocolate Cream Filling:
2/3 cup granulated sugar
1/3 cup unsweetened cocoa
1 1/2 cups cold whipping cream
1 1/2 teaspoons vanilla extract
In small mixer bowl, combine the sugar and cocoa. Add the cold whipping cream and the vanilla extract; beat on low speed of electric mixer to combine. Beat on medium speed until stiff. Spread over cooled cake layers and frost top and sides of cake.
Photograph taken by Natalie ©2007
Source: Hershey's Homemade
Submitted By: Natalie G.G
Date: February 10, 2007