Ingredients
- 8 cake pans
- 2 greased anf floured
- 2 eggs
- 2 egg whites
- 1 frosting (fluffy white)
- 1/2 at a time
- 550 gr sugar
- 250 gr sifted cake flour
- 240 ml sour cream
- 240 ml water
- 110 gr butter
- 95 gr unsweetened chocolate
- 12 gr vanilla
- 12 ml water
- 6 gr baking soda
- 3 gr salt
- 2 ml cream of tartar
- 1 gr salt
springs back when lightly pressed with finger tip. Cool in pans on wire racks. Loosen edges with knife and turn out onto racks. Stack cakes, frosting between layers, using quarter of frosting. Frost top and sides with remaining frosting, making deep swirls w/spatula. If chocolate drizzle is desired, melt 1 square chocolate with 1 tablespoon butter in cup set in hot water. Stir until smooth. Drizzle over top of cake, letting mixture drip down sides. Fluffy White Frosting: Combine egg whites, sugar, cream of tartar, salt and water in top of large double boiler. Beat until blended. Place top over simmering water. Cook, beating constantly with electric or rotary beater, about 7 minutes or until mixture stands in firm peaks. Remove from water. Stir in vanilla. ----
