Chocolate Cake With Fluffy Frosting
- Cake:
- 1/4 cup Dutch process cocoa
- 1/3 cup boiling water
- 1 1/2 ounces bittersweet chocolate, finely chopped
- 6.7 ounces cake flour (about 1 2/3 cups)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 2/3 cup nonfat buttermilk
- 1/3 cup canola oil
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Baking spray with flour (such as Baker's Joy)
- Frosting:
- 3/4 cup (6 ounces) cream cheese, softened
- 1 (8-ounce) package 1/3-less-fat cream cheese, softened
- 2 tablespoons cake flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
- 1 cup marshmallow creme
- Preheat oven to 350u0b0.
- To prepare cake, combine first 3 ingredients in a small bowl; let stand 1 minute. Stir until smooth; set aside.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt in a bowl, stirring with a whisk. Place granulated sugar, buttermilk, and oil in a large bowl; beat with a mixer at low speed until blended. Add chocolate mixture; beat at low speed 1 minute. Add flour mixture; beat at low speed just until combined.
- Combine egg whites and cream of tartar in a medium bowl. Using clean, dry beaters, beat egg white mixture with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-third of egg white mixture into chocolate mixture. Fold in remaining egg white mixture. Divide the batter evenly between 2 (8-inch) round metal cake pans coated with baking spray. Bake at 350u0b0 for 18 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool for 10 minutes in pans on a wire rack. Remove cake from pans, and cool completely on wire rack.
- To prepare frosting, place cream cheeses, 2 tablespoons flour, vanilla, and 1/8 teaspoon salt in a large bowl. Beat with a mixer at medium speed for 2 minutes or until smooth. Add powdered sugar; beat 1 minute or until well combined. Gently stir in marshmallow creme just until combined.
- Place 1 cake layer on a plate; spread with 1 cup frosting, leaving a 1/2-inch border around edge. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate the cake until ready to serve.
dutch, boiling water, bittersweet chocolate, cake flour, baking powder, baking soda, salt, granulated sugar, nonfat buttermilk, canola oil, egg whites, cream of tartar, baking spray with flour, frosting, cream cheese, cream cheese, cake flour, vanilla, salt, powdered sugar, marshmallow creme
Taken from www.myrecipes.com/recipe/chocolate-cake-fluffy-frosting (may not work)