2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/4 c water
1 c sugar
5 egg whites
1/4 c sugar
1 cup butter, softened, cut into small pieces
1 tsp vanilla
3/4 cup sugar
1/4 cup plus 2 tablespoons cocoa
1/2 cup water
dash of salt
1/2 teaspoon vanilla
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Heat the oven to 350F. Grease and flour three 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, milk, oil and vanilla; beat with a mixer on medium speed for 2 minutes. Mix in boiling water. Divide the batter evenly between the prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center of each cake comes out clean.
Set the pans on wire racks and cool 10 mins. before removing from pans.
For the icing. Place the egg whites in the bowl of a standing mixer.
Heat the 1 c sugar and water on the stove to 245F stirring occasionally, begin whipping the egg whites. When they get to soft peaks, begin adding the remaining 1/4 c sugar and continue whipping to medium peaks, being careful not to overbeat. When the syrup is the correct temperature, slowly pour it into the eggs with the mixer on high. After the syrup is fully incorporated, beat the frosting 7-10 minutes until the outside of the bowl is room temp. Lower the speed to medium-low and begin adding the butter, tablespoon by tablespoon, beating until fully incorporated before adding the next piece. The frosting will deflate a little, but its ok. Once all the butter has been added, return the speed to high and keep whipping until the frosting comes together. Add the vanilla and beat until incorporated.
For the syrup. Add all ingredients to small saucepan. Bring to a boil, stirring frequently. Boil for about a minute. Serve hot or cool.
To assemble, alternate cake and icing layers. sprinkle cake crumbs over top icing layer. Drizzle