Two Layer Chocolate Cake
|Flour||2 Cup (32 tbs)|
|Baking soda||3⁄4 Teaspoon|
|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)|
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 350Â°F for 25 to 30 minutes.