Remo Borracchinis Chocolate Fudge Cake (from Made in Washington Butter ad in Seattle PI. Originally found by Christy)
3/4 cup soft butter
1/2 cup cocoa
1 1/2 cups sugar
1 teaspoon vanilla
3 egg yolks
2 1/4 cups sifted flour
3 teaspoons baking powder
1 cup cold water
3 stiffly beaten egg whites
Beat cocoa into butter. Gradually add sugar, beating until light and fluffy. Add vanilla. Beat in egg yolks one at a time. Sift together flour and baking powder. Add to creamed mixture a small amount at a time. Add water, beat until smooth. Fold in egg whites. Bake in two 9x1/2 round pans 300 degrees for 30/35 minutes. Cool and frost.
Rich Chocolate Fudge Icing
3 egg whites
1 1/2 cups sifted confectioners sugar
3/4 cup soft butter
1/3 cup cocoa
1/2 teaspoon vanilla
1/3 cup roasted sliced almonds
Beat egg whites to soft peaks. Gradually add 3/4 cup confectioners sugar. Beat to stiff peaks. In a separate bowl, beat butter until creamy. Combine remaining sugar and cocoa, gradually beat into butter. Fold in vanilla and egg whites till well blended. Frost cake and cover sides with sliced almonds.
3/4 cup soft butter
1/2 cup cocoa
1 1/2 cups sugar
1 teaspoon vanilla
3 egg yolks
2 1/4 cups sifted flour
3 teaspoons baking powder
1 cup cold water
3 stiffly beaten egg whites
Beat cocoa into butter. Gradually add sugar, beating until light and fluffy. Add vanilla. Beat in egg yolks one at a time. Sift together flour and baking powder. Add to creamed mixture a small amount at a time. Add water, beat until smooth. Fold in egg whites. Bake in two 9x1/2 round pans 300 degrees for 30/35 minutes. Cool and frost.
Rich Chocolate Fudge Icing
3 egg whites
1 1/2 cups sifted confectioners sugar
3/4 cup soft butter
1/3 cup cocoa
1/2 teaspoon vanilla
1/3 cup roasted sliced almonds
Beat egg whites to soft peaks. Gradually add 3/4 cup confectioners sugar. Beat to stiff peaks. In a separate bowl, beat butter until creamy. Combine remaining sugar and cocoa, gradually beat into butter. Fold in vanilla and egg whites till well blended. Frost cake and cover sides with sliced almonds.
If you're wondering whether the "sifted flour" refers to regular flour or cake flour, Christy says she's used regular flour because that's all she had and Carla suggests using cake flour if you have it.
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