Very Moist Chocolate Cake with Frosting

Directions

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.

Cool.

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.