- 15 mins
- 30 mins
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/4 cup boiling water
- 2 cups sugar (HEALTHY OPTION: Use 1 3/4 cups)
- 1/2 butter which equals a whole stick (HEALTHY OPTION: Use 1/3 cup unsweetened applesauce and 1/4 cup of vegetable oil)
- 1 cup (8 ounces) sour cream (HEALTHY OPTION: Use low-fat)
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 2 cups all purpose flour
- 1/2 tsp salt
- 5 egg whites
- 2 (16 ounce) cans chocolate frosting (HEALTHY OPTION: Instead of frosting, layer top of cake with 4 cups of fresh berries)
Preparation
Step 1
Preheat over to 350 degrees and grease and flour two 9-inch round cake pans
Combine cocoa powder and boiling water in a bowl and stir until the cocoa is dissolved, about 30 seconds
Combined sugar and butter in a large bowl.
Beat with an electric mixer until light and fluffy, about 1-2 minutes
Add the cocoa mixture and mix for another minute
Beat in the sour cream, vanilla and baking soda.
Add the flour and salt and mix for a minute
Beat the egg whites in a medium bowl until stiff peaks form, about 2-3 minutes and then fold into the batter
Spoon the batter into the prepared cake pans
Bake until a toothpick inserted in the center of the cake comes out clean, 30 minutes
Transfer to wire racks to cool
Cut each cake layer into 2 even layers for 4 layers total
Spread the frosting between the layers and over the top and side of cooled cake