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Lovelight Chocolate Cake

—Eilene Bogar, Minier, Illinois

10-12 ServingsPrep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients

2 eggs, separated
1-1/2 cups sugar, divided
1-3/4 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup canola oil
1 cup buttermilk, divided
2 ounces semisweet chocolate, melted and cooled
FROSTING:
3 tablespoons butter, softened
1 package (3 ounces) cream cheese, softened
4 cups confectioners' sugar
3 to 4 tablespoons milk
2 ounces semisweet chocolate, melted and cooled
1/2 teaspoon vanilla extract

Directions

Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar,
beating until stiff peaks form; set aside.
In a large bowl, combine the flour, baking soda, salt and remaining
sugar. Add oil and 1/2 cup buttermilk; beat 1 minute. Add the yolks,
chocolate and remaining buttermilk; beat 1 minute. Fold in egg white
mixture. Pour into two greased 9-in. round baking pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted near

2 of 2

Lovelight Chocolate Cake (continued)

Directions (continued)

the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For frosting, cream butter and cream cheese. Add confectioners' sugar
alternately with milk. Gradually add chocolate and vanilla; mix
well. Frost cake. Cover and chill. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 475 calories, 14 g fat (5 g saturated fat), 52 mg cholesterol, 311 mg sodium, 85 g carbohydrate, 1 g fiber, 4 g protein.