Chocolate Layer Cake

CHOCOLATE ICING
1 1/2 c Unsalted butter, softened
1/2 c Whipping cream
1 tb Vanilla
3 c Icing sugar
6 oz Unsweetened chocolate,
-melted and cooled

1. Greased three 9-inch round cake pans. Cut three 9-inch rounds of
parchment or waxed paper; place in pans, then turn greased side up. In bowl
with electric beaters, beat butter with 3/4 cup sugar until fluffy. Beat in
egg yolks, 1 at a time, beating well after each. Beat in vanilla.

2. In separate bowl, sift together flour, cocoa and baking soda. Using
wooden spoon, stir flour mixture into butter mixture alternately with
buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

3. In separate bowl and using clean beaters, beat egg whites until soft
peaks form; gradually beat in remaining sugar until stiff peaks form. With
spatula, fold one-quarter of the egg white mixture into batter; fold in
remaining egg whites in 2 additions.

4. Divide batter among pans and smooth tops. bake in 350F 180C oven for
25-30 minutes or until cake tester inserted in centre comes out clean and
top springs back when lightly touched. Let cool in pans on rack for 30
minutes. Remove from pans; let cool completely, paper side down, on rack.

5. Chocolate icing: In bowl and using electric beaters, beat butter until
fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1
cup at a time. Beat in melted chocolate until fluffy and smooth.

6. Peel paper from bottom of 1 cake layer and place on cake plate; spread 1
cup icing over top. Repeat with next layer. Removing paper, place third
layer on top. Spread remaining icing over top and side of cake.

Variations: Mocha Fudge Cake: for icing, dissolve 2 tb espresso powder or
coffee granules in vanilla.

Tip: Before icing cake, layers can be wrapped in plastic wrap and
refrigerated for 1 day, or overwrapped in foil and frozen in rigid airtight
containers for up to 2 months.