Frosted Chocolate Cake

• 4 large eggs, separated
• 1/2 cup baking cocoa
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 cup sugar, divided
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup buttermilk
• 3/4 cup butter, melted
• 3/4 teaspoon vanilla extract
• 6 cups confectioners' sugar
• 3 tablespoons whole milk
• Dark or additional regular baking cocoa, optional

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
2. Preheat oven to 375u0b0. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture.
3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes.
4. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
5. Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

eggs, baking cocoa, boiling water, butter, brown sugar, sugar, vanilla, flour, baking soda, cream of tartar, salt, buttermilk, butter, vanilla, sugar, milk, baking cocoa

Taken from www.tasteofhome.com/recipes/frosted-chocolate-cake/ (may not work)