Chocolate Layer Cake

Instructions

1. Greased three 9-inch round cake pans. Cut three 9-inch rounds of parchment or waxed paper; place in pans, then turn greased side up. In bowl with electric beaters, beat butter with 3/4 cup sugar until fluffy. Beat in egg yolks, 1 at a time, beating well after each. Beat in vanilla.

2. In separate bowl, sift together flour, cocoa and baking soda. Using wooden spoon, stir flour mixture into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

3. In separate bowl and using clean beaters, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. With spatula, fold one-quarter of the egg white mixture into batter; fold in remaining egg whites in 2 additions.

4. Divide batter among pans and smooth tops. bake in 350°F (180°C) oven for 25-30 minutes or until cake tester inserted in centre comes out clean and top springs back when lightly touched. Let cool in pans on rack for 30 minutes. Remove from pans; let cool completely, paper side down, on rack.

5. Chocolate icing: In bowl and using electric beaters, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted chocolate until fluffy and smooth.

6. Peel paper from bottom of 1 cake layer and place on cake plate; spread 1 cup icing over top. Repeat with next layer. Removing paper, place third layer on top. Spread remaining icing over top and side of cake.

Variation:
Mocha Fudge Cake: for icing, dissolve 2 tb espresso powderor coffee granules in vanilla. Tip: Before icing cake, layers can be wrapped in plastic wrap andrefrigerated for 1 day, or overwrapped in foil and frozen in rigid airtight containers for up to 2 months.

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