Wellesley Fudge Cake Ii

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 7/8 cups white sugar
• 4 egg yolks
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/3 tablespoons baking powder
• 1/2 teaspoon salt
• 4 egg whites
• 1 cup milk
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 pinch salt

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour three 9 inch round cake pans.
• in a large bowl, cream together the butter and sugar. beat in the egg yolks, one at a time. stir in 2 teaspoons vanilla. combine the flour, cocoa, baking powder and salt, stir into the creamed mixture alternately with the milk.
• in a large clean glass or metal bowl, whip egg whites until soft peaks form. fold 1/3 of whites into batter to lighten it, then quickly fold in remaining whites until no streaks remain. divide batter into the 3 prepared pans.
• bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. cool in pans on a wire rack.
• to make the frosting: melt the chocolate chips in the top of a double boiler, stirring occasionally until smooth. remove from heat and stir in the sour cream, 1 teaspoon vanilla and pinch of salt. frosting can be used warm to fill and frost the 3 layers.