Cake

Ingredients

QuantityIngredient
1 1/2 cubesButter
1 1/2 cupsSugar
4XL Eggs, separated
1 1/2 ozMelted Unsweetened Chocolate (Optional)
1 cupButtermilk
2 cupsFlour
1 tspBaking Soda
2 tspVanilla Extract

Directions

Cream butter with sugar. Add yolks one at a time and beat very well. Add chocolate (if desired) and vanilla. Mix baking soda into flour. Alternate adding flour and buttermilk, starting and ending with the flour. Fold in beaten whites last.

Grease two 9" cake pans and lightly dust with flour on the bottom only. Pour the cake batter into the two pans evenly. Bake at 350 degrees for about 30 minutes. Do not overbake cake. Use a toothpick to determine when the cake was done. Overbaking will result in a dry cake. Baking temperature and time may need to be adjusted as these directions were developed in Denver, CO at 5280 feet altitude. Let cool.

Frosting

Ingredients

QuantityIngredient
4 ouncesUnsweetened Chocolate
1XL Egg
1 cubeButter
3 cupsPowdered Sugar
1 1/2 ozMelted Chocolate (Optional)
3/4 cupHeavy Whipping Cream
2 tspVanilla Extract

Directions

Combine chocolate and butter in a sauce pan until melted. Combine egg, 2 and 1/2 cups sugar, whipping cream and vanilla in mixer. Add in chocolate/butter mixture and mix thoroughly. Add additional sugar as necessary to get desired consistency (warm peanut butter). Place mixing bowl in freezer for 15 minutes to set. Remove from freezer and mix again. Repeat one more time. The final consistency needs to be that of peaked egg whites - it needs to be thick enough that it won't run down the sides of the cake.

Getting the frosting consistency correct is an art, so don't expect it to be correct the first time.

Place one cake layer on a cake tray and frost the top only. Place the second layer on the first and frost the top and sides of the entire cake.