Vanilla Velvet/Chocolate Cake

• 12 ounces cake flour
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 10 ounces sugar
• 4 egg whites
• 9 ounces milk
• 2 3/4 teaspoons vanilla extract
• 6 ounces butter, softened
• 3/4 cup cocoa powder
• 2 1/2 cups cake flour
• 1 3/4 cups sugar
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 1 1/4 cups water
• 4 eggs
• 2 1/2 teaspoons vanilla extract
• 1 1/4 cups butter, softened

1. Preheat oven to 325 degrees F and spray 2 (9-inch) cake pans with cooking spray.
2. Combine all dry ingredients and sift.
3. Combine all wet ingredients and whisk to incorporate.
4. In a mixer fitted with a paddle attachment, mix the sifted dry ingredients and butter.
5. Add 1/3 of the wet ingredients and mix on medium speed for 1 minute.
6. Scrape down the sides of the bowl and repeat this process 2 more times.
7. Poor batter evenly into prepared cake pans.
8. Bake in a preheated oven for 30 to 35 minutes.
9. Check the center of cakes with a toothpick for doneness.
10. Cool.
11. A viewer, who may not be a professional cook, provided this recipe.
12. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Taken from www.foodnetwork.com/recipes/vanilla-velvetchocolate-cake-recipe.html (may not work)