Chocolate Tweed Layer Cake

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup butter, soft
• 1 cup sugar (divided)
• 1 teaspoon vanilla
• 2 cups cake flour, sifted
• 3 teaspoons baking powder
• 1 dash salt
• 1 cup milk
• 3 unsweetened chocolate squares, grated finely
• 3 egg whites
• classic buttercream frosting, # 10211 goes great with this cake
• 6 ounces semi-sweet chocolate chips, melted
• 2 -3 tablespoons water

Recipe

• 1 preheat oven to 350 (f).
• 2 grease 3 8-inch pans, or 2 9-inch pans, and line bottom with wax paper.
• 3 cream butter and 1/2 cup sugar.
• 4 beat in vanilla.
• 5 sift together flour, baking powder and salt.
• 6 add to creamed mixture, alternating with milk, beginning and ending with dry ingredients.
• 7 stir chocolate into batter.
• 8 in separate bowl, beat egg whites until foamy; slowly add remaining 1/2 cup sugar until soft peaks form.
• 9 fold into cake batter.
• 10 pour batter into prepared pans and bake for 20-25 minutes.
• 11 (tops of cakes will not turn brown, so test with toothpick to see if they are done) cool in pans for 5 minutes and then turn out onto cooling wracks to cool completely.
• 12 prepare your favorite buttercream frosting and frost when cakes are cool.
• 13 for the chocolate shadow, melt the chocolate chips in microwave for about 1 minute, or until the chips are soft enough to stir together.
• 14 add one tablespoon of water at a time, until chocolate mixture is thin enough or pour.
• 15 drizzle thinned chocolate over frosting.
• 16 chill cake for at least an hour, or until ready to serve.