aka Dad’s Favorite Chocolate Cake
2 eggs whites (1)
1/4 cup sugar (1/8 cup)
1 1/2 cups flour (3/4 cup)
1 cup sugar (1/2 cup)
1/2 cup cocoa (1/4 cup)
1 1/4 tsp soda (5/8 tsp)
1 tsp salt (1/2 tsp)
1 tsp cinnamon (1/2 tsp)
1/2 tsp cloves (1/4 tsp)
2 egg yolks (1)
2/3 cup vegetable oil (1/3 cup)
1 cup sour milk (or buttermilk) (1/2 cup)
1) In a small bowl, beat egg whites vigorously. While beating, add 1-2 tsp of sugar at a time until 1/4 cup of sugar has been added. Continue to beat until foam is stiff and makes “peaks”. Set aside.
2) In a medium-sized bowl, combine remaining sugar with flour, soda, salt and spices with a fork. Stir thoroughly, and crush any lumps of cocoa with fork or fingers.
3) Create a valley in the middle of the dry mixture and add eggs, oil and milk. Stir with a fork until well mixed.
4) Pour egg whites over cake mixture and fold in (using a spatula). Stop folding when batter begins to be uniform in color.
5) Pour evenly into 2 lightly greased 8″ round pans and bake side by side at 350° for 25-30 min (20 min for mini cupcakes) or until a toothpick inserted in the center comes out clean.
6) Cool for 10 min in pans before turning out on wire racks until cool.
7) Ice with chocolate butter icing or fresh berries sprinkled with icing sugar (and cocoa).
If using butter icing, flip the less attractive cake upside down on a serving plate and ice the bottom (which is now on top) to fill the middle of the cake with icing. Place the attractive cake on top of the iced cake (top up). Ice the top surface with excess icing so it can be folded over the sides. Finally, ice the sides of both cakes.
If using fresh berries, place the least attractive cake on the bottom, right-side up, and cover the top surface with berries. Sprinkle with icing sugar (and cocoa). Place the second cake on top and repeat. It is best when made with fresh strawberries but fresh raspberries are a close second.
8) Decorate as desired.
9) Serve with a scoop of vanilla ice cream.