Sour Cream Cocoa Cake
|Cocoa||1⁄2 Cup (8 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cake flour||2 Cup (32 tbs), sifted|
|Sour cream||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
1.Start by preheating the oven to 350F degrees
2.Mix cocoa with boiling water; stir until smooth; cool.
3.Cream shortening, gradually add half the sugar; cream until light and fluffy; add cocoa mixture.
4.Sift dry ingredients (except sugar) together 3 times; stir into cocoa mixture alternately with combined cream and vanilla.
5.Beat egg whites until soft peaks form; gradually add rest of sugar and beat until peaks round over gently; fold into batter.
6.Pour into 2 (9 inch) round layer pans, greased and lined.
7.Bake in the oven for 30 minutes.
8.When cool, frost with Mocha Frosting