Ingredients Jump to Instructions ↓

  1. 1-3/4 cups flour

  2. 1 tablespoon cornstarch

  3. 1-1/2 teaspoons baking powder

  4. 1/2 teaspoon baking soda

  5. 2 (1-oz.) sqaures unsweetened chocolate, chopped

  6. 2 tablespoons cocoa powder

  7. 6 tablespoons boiling water

  8. 1/2 cup butter, softened

  9. 1 cup sugar, divided

  10. 1/2 cup brown sugar

  11. 1 teaspoon vanilla

  12. 4 egg yolks

  13. 1/2 cup buttermilk

  14. 4 egg whites

  15. 1-1/4 cups marshmallow creme

  16. Chocolate Frosting

Instructions Jump to Ingredients ↑

  1. Sift together flour, cornstarch, baking powder, baking soda, and salt. Melt the chopped chocolate, cocoa, and the boiling water in small bowl, stir until smooth, and let cool.

  2. In large bowl, cream butter until fluffy. Gradually add 3/4 cup sugar and brown sugar, beating well, then stir in cooled chocolate mixture and vanilla. Add egg yolks, one at a time, beating well after each is added.

  3. Add flour mixture alternately with buttermilk to butter mixture, beginning and ending with dry ingredients, blending well after each addition. With clean beaters, beat egg whites with remaining 1/4 cup sugar until stiff but not dry. Fold gently into batter.

  4. Pour batter into two well-greased and floured 8" round layer cake pans. Bake at 350 degrees for 25-35 minutes, until cake springs back when touched with fingertip, and pulls away from sides of pan.

  5. Cool layers in pans for for 10 minutes, then remove cakes from pans, and cool completely on wire racks.

  6. Place one cake layer on serving plate. Spread marshmallow creme on top and top with second layer. Prepare Chocolate Frosting and frost top and sides of cake. Serves 16


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