For the chocolate cake:
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup brewed black coffee (or prepare a single cup of instant coffee)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
For the marshmallow frosting:
- 4 egg whites
- ¼ tsp cream of tarter
- 2 tsp vanilla extract
- 1 1/4 cups sugar
- ½ cup corn syrup
- 1/4 cup water
To make the cake batter:
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and sugared 8 or 9 inch cake pans. I used 8 inch.
Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
To prepare the marshmallow frosting:
In a small saucepan combine sugar, corn syrup and water.
Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl.
With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream.
Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.* The frosting might look brownish from the vanilla at first but it will turn white as you beat it.
|Not the neatest pic but I was told that it is delicious.|
|The Blog Tech hugs back.|