Chocolate Layer Tweed Cake

• For cake:
• 1/4 lb + 2 tblsp butter, softened
• 1 cup sugar
• 3 eggs, separated
• 1 tsp vanilla
• 2 cups sifted flour
• 3 tsp baking powder
• 1/8 tsp salt
• 1 cup buttermilk
• 3 squares unsweetened chocolate, grated
• For golden butter cream frosting:
• 1 egg yolk
• 3/4 cup butter
• 2 1/4 cups confectioner's sugar
• Chocolate shadow:
• 1/2 cup semisweet chocolate pieces
• 2 tblsp warm water

1. For cake:
2. Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugar. Add egg yolks one at a time. Beat in vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients, beating well after each addition. Stir chocolate into batter. Beat egg whites until foamy; gently fold into batter. Turn into 3 8-inch or 2 9-inch round cake pans, greased and lined with wax paper. Bake at 350 degrees for 20-25 minutes. Cool in pans for 5 minutes; turn onto wire racks to cool.
3. For frosting:
4. Beat together yolk and butter, gradually adding sugar. Spread between layers and frost cake.
5. For chocolate shadow:
6. Melt chocolate slowly in a saucepan over low heat. Add water to chocolate; stir until smooth. Drizzle over cake in a tweed or lattice pattern.

cake, sugar, eggs, vanilla, flour, baking powder, salt, buttermilk, chocolate, cream frosting, egg yolk, butter, sugar, chocolate, chocolate, tblsp warm water

Taken from www.epicurious.com/recipes/member/views/chocolate-layer-tweed-cake-1210727 (may not work)