Categories: Cake

Ingredients

• 2 cups all-purpose flour
• 1-3/4 cups sugar
• ⅓ cup unsweetened cocoa powder
• 1-1/2 t baking soda
• 1-1/2 cups skim milk
• 1/2 cup butter, softened
• 1 t vanilla
• 2 egg whites
• 1/4 cup sugar
• Frosting
• 2 T butter
• 1/4 cup unsweetened cocoa powder
• 3 cups sifted powdered sugar
• 3 T skim milk
• 1 t vanilla

Directions

1. Spray two 9×1-1/2 inch round baking pans with nonstick coating and dust lightly with flour; set pans aside.

2. In a large mixing bowl, combine flour, 1-3/4 cups sugar, cocoa powder, and baking soda. Add milk, butter and vanilla.

3. Beat with an electric mixer on low speed about 30 seconds or til combined.

4. Beat on medium to high speed for 2 minutes, scraping sides of the bowl occasionally. Thoroughly wash the beaters. In a small mixing bowl beat the egg whites till soft peaks form (tips curl).

5. Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight). Fold into the batter.

6. Pour the batter into the prepared pans.

7. Bake in a 350 oven for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.

8. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool them thoroughly on wire racks.

9. Spread the chocolate frosting between the layers, then frost sides and top.

10. Chocolate Frosting In a medium mixing bowl beat 2 T butter and 1/4 cup unsweetened cocoa powder till butter is softened. Gradually add 1-1/2 cups sifted powdered sugar, beating well. Slowly beat in 3 T skim milk and 1 t vanilla. Slowly beat in 1-1/2 cups sifted powdered sugar and additional skim milk, if needed, to make of spreading consistency. Makes 1 cup.

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