French Chocolate Cake for Historic Recipe Buffs

• 12 cup cocoa
• 34 cup boiling water
• 12 cup butter
• 2 cups sugar
• 1 teaspoon vanilla
• 12 teaspoon baking soda
• 12 cup sour cream
• 2 cups sifted pastry flour
• 18 teaspoon salt
• 3 egg whites
• 12 cup brown sugar, firmly packed
• 12 cup water
• 2 tablespoons butter
• 2 ounces bitter chocolate (baking chocolate)
• 2 cups confectioners' sugar
• 1 teaspoon vanilla
• 18 teaspoon a pinch salt

1. For CAKE: Dissolve cocoa in boiling water and cool.
2. Cream butter and sugar.
3. Add cocoa mixture, vanilla, and soda mixed with sour cream.
4. Fold in the flour and salt, which have been sifted 4 times, alternately with the stiffly beaten egg whites.
5. Bake in 3 greased and floured 8" layer pans in preheated 350F degree oven for 20 minutes or until done.
6. Cool before removing from tins.
7. Spread chocolate icing between layers and over cake.
8. For ICING: Boil brown sugar, water, and butter for 10 minutes.
9. Add chocolate.
10. When melted, remove from heat.
11. Add confectioners' sugar, salt, and vanilla.
12. Beat until smooth.

cocoa, boiling water, butter, sugar, vanilla, baking soda, sour cream, pastry flour, salt, egg whites, brown sugar, water, butter, chocolate, sugar, vanilla, salt

Taken from www.food.com/recipe/french-chocolate-cake-for-historic-recipe-buffs-330507 (may not work)