I think I may have mentioned that chocolate cake is not my favorite; sometimes it feels too heavy in my stomach. Hard to believe, I know. At any rate, I am never going to give up chocolate cake so anytime I see new recipes, I am more than willing to give them a try. This recipe as written calles for 2 16oz. cans of frosting. I will make either homemade butter cream or ganache. Canned frosting has its place but it isn't here in my humble opinion.
1/4 C. unsweetened cocoa powder
1/4 C. boiling water
2 C. sugar
1/2 C. butter, softened
1 C. sour cream
1 1/2 tsp. vanilla
1 tsp. baking soda
2 C. all purpose flour
1/2 tsp. salt
5 egg whites
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
Combine the cocoa powder and boiling water in a bowl and stir until the cocoa is dissolved, about 30 seconds.
Combine the sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, 1-2 minutes. Add the cocoa mixture and mix for 1 minute longer. Beat in the sour cream, vanilla and baking soda. Add the flour and salt. Mix for 1 minute more.
Beat the egg whites in a medium bowl until stiff peaks form, 2-3 minutes. Fold into the batter.
Spoon the batter into the prepared cake pans. Bake until a toothpick inserted in the center of a cake comes out clean, 25-28 minutes. Transfer to wire racks to cool. Cut each layer into 2 even layers for 4 layers total. Spread frosting of choice between the layers and over the top and sides of your cooled cake.
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