1/3 c. butter (=5.33 Tbsp)
1 c. sugar
1 tsp vanilla
1 3/4 c. cake flour
4 tsp. baking powder
dash salt
1 c. milk
3 egg whites
3 oz. unsweetened grated choc
Frosting
3/4 c. butter
2 eggs' worth of Egg Beaters
2 1/4 c. powdered sugar
1 c. cake flour = 1 c. all purpose - 2 Tbsp
Directions:
Cream butter & 1/2 c. sugar. Beat in vanilla. Sift dry ingred, add to butter & sugar, alternately w/milk. Beat well. Stir in choc. Beat egg whites until foamy. Add remaining sugar to whites, 1 Tbsp. at a time. Beat to soft peaks. Fold into batter. Pour into 3 8" or 2 9" greased, floured pans. Bake at 350°, 20-25 min. Cool in pans 15 min. Frosting: Beat butter, eggs, and add 10X until smooth & spreadable.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday February 7th, 2006
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