2 eggs, separated 1 1/2 cups sugar, divided 1 1/4 cups all purpose flour 1/2 cup cocoa 3/4 tsp. baking soda 1/2 tsp. salt 1/2 cup vegetable oil 1 cup buttermilk or sour milk * Chocolate Cream Filling Chocolate Glaze

Heat oven to 350 degrees F.  Grease and flour two heart-shaped cake pans.  (9-inch rounds can be used.)

In small mixer bowl, beat egg whites until foamy.  Gradually add 1/2 cup sugar and beat until stiff peaks form.

In large mixer bowl, stir together remaining 1 cup sugar, flour, cocoa, baking soda and salt.  Add oil, milk and egg yolks.  Beat until smooth.

Gently fold egg whites into batter.  Pour batter into prepared pans.

Bake 25 to 30 minutes or until cake springs back when touched lightly in center.  Cool 5 minutes and remove from pans to wire racks.  Cool completely.

With long serrated knife (or by pulling strong thread through cake) cut each layer in half to form 4 layers.  Spread one cake layer with one third of Chocolate Cream Filling, top with second layer.  Repeat procedure ending with plain layer on top.

Prepare Chocolate Glaze and spread smoothly over top and sides of cake.  Refrigerate until serving time.

8 to 10 servings

Chocolate Cream Filling
2/3 cup sugar
1/3 cup cocoa
1 1/2 cups cold whipping cream
1 1/2 tsp. vanilla

In small mixer bowl, combine sugar and cocoa.  Add whipping cream and vanilla.  Beat on low speed of electric mixer until blended.  Beat on medium speed until stiff.

Chocolate Glaze
3 tbs. butter or margarine
3 tbs. light corn syrup
1 tbs. water
1 cup semi-sweet chocolate chips

In small saucepan, combine butter, corn syrup and water.  Cook over medium heat, stirring constantly, until mixture begins to boil.  Remove from heat.  Add chocolate chips, stirring until melted.  Cool to room temperature.

* to sour milk, put 1 tbs. white vinegar in liquid measuring cup and add milk to equal one cup

All Things Chocolate

Romantic Recipes

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