Light Chocolate Cake

• 2 1/2 cups sugar divided
• 3 tablespoons water
• 1 ounce chocolate unsweetened unsweetened
• 3/4 cup butter or margarine, softened
• 4 large eggs separated
• 1 teaspoon vanilla extract
• 2 1/4 cups cake flour sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon cream of tartar
• 1 bag frosting or to taste, mocha

1. Grease three 9-inch round cakepans, and line with wax paper.
2. Grease and flour wax paper.
3. Set aside.
4. Combine 1/2 cup sugar, water, and chocolate in a small saucepan; cook over low heat, stirring constantly, until chocolate melts.
5. Cool.
6. Cream butter; gradually add remaining 2 cups sugar, beating well at medium speed of an electric mixer.
7. Add egg yolks, one at a time, beating after each addition.
8. Stir in vanilla and chocolate mixture.
9. Combine flour, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
10. Mix after each addition.
11. Beat egg whites until frothy; add cream of tartar, and beat until stiff peaks form.
12. Gently fold into batter.
13. Pour batter into prepared cakepans.
14. Bake at 350F (180C) for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
15. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
16. Spread Mocha Frosting between cake.

sugar, water, chocolate, butter, eggs, vanilla, cake flour, baking soda, salt, milk, cream of tartar, frosting

Taken from recipeland.com/recipe/v/light-chocolate-cake-38719 (may not work)