Very Moist Chocolate Cake with Frosting
Very Moist Chocolate Cake with Frosting recipe 12
or margarine, softened
cream of tartar
or to taste, mocha
Grease three 9-inch round cakepans, and line with wax paper.
Grease and flour wax paper. Set aside.
Combine ½ cup sugar, water, and chocolate in a small saucepan; cook over low heat, stirring constantly, until chocolate melts.
Cream butter; gradually add remaining 2 cups sugar, beating well at medium speed of an electric mixer.
Add egg yolks, one at a time, beating after each addition.
Stir in vanilla and chocolate mixture.
Combine flour, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Beat egg whites until frothy; add cream of tartar, and beat until stiff peaks form.
Gently fold into batter.
Pour batter into prepared cakepans.
Bake at 350℉ (180℃) for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread Mocha Frosting between cake.