#2720 - Chocolate Layer Cake

(by Aunt Faye [Herman] Minier)

2 cups Domino's dark brown sugar (packed)
1/2 cup softened butter
2 egg yolks
2 cups flour
1/2 cup buttermilk
1 cup hot water
1/2 cup Ghiradelli ground chocolate
1 tsp. baking soda
1 tsp. baking powder
2 egg whites (beaten stiff)

Filling: 3/4 cup softened butter; 1 cup Domino's powdered sugar; 1 cup chopped walnuts; 2 TBSP cold strong black coffee

Frosting: 2 cups Domino's powdered sugar; 1 square Baker's bittersweet baking chocolate (melted according to box directions); enough evaporated milk OR regular milk to make it spreadable

In a mixer beat the egg whites until stiff--set aside. In a mixer add brown sugar and 1/2 cup softened butter--beat. Add egg yolks--beat. Add ground chocolate, baking soda and baking powder--beat. Add buttermilk--beat. Add hot water--beat. Slowly add flour--beat. Remove bowl from mixer--add stiff egg whites--stir until mixed. Pour half of the batter into two greased and floured 9" layer cake pans. Bake at 325 degrees for 20-25 minutes--test with a toothpick for doneness. Cool for 15 minutes, then loosen and remove the cakes from the pans and cool them completely. Filling: in a mixer add 3/4 cup softened butter and 1 cup powdered sugar--beat. Add coffee--beat. Add chopped walnuts--beat well. Place one cake layer on a cake player. Spread the filling over the cake layer. Place the second cake on top of the first cake. Frosting: in a mixer add 2 cups powdered sugar and melted chocolate--beat. Add milk a little at a time and beat well. Add just enough milk to make it spreadable. Frost the top and sides of the cakes.