Rating: 4 stars
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  • 1 Rating
Source: Midwest Living

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Recipe Summary

prep:
40 mins
bake:
25 mins
cool:
1 hr
stand:
30 mins
total:
2 hrs 35 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the cocoa powder and the 3/4 cup sugar. Gradually whisk in coffee until mixture is dissolved. Cool to room temperature.

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  • Meanwhile, grease and lightly flour three 9x1-1/2-inch round baking pans. Set aside. Sift together cake flour, baking soda, and salt; set aside.

  • In a very large bowl, beat butter with electric mixer for 30 seconds. Add 1 cup sugar and vanilla; beat well

  • Whisk or stir the sour cream into the cooled cocoa mixture. Add flour mixture alternately with cocoa mixture to the creamed mixture, beating after each addition until just combined.

  • Using clean beaters, in a large bowl, beat egg whites on medium to high speed about 1 minute or until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the egg white mixture into creamed mixture to lighten. Fold in remaining egg white mixture.

  • Divide mixture among the three prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove the cake layers from pans and cool completely on wire racks.

  • Frost with Unforgettable White Chocolate Frosting or other frosting. Cover and refrigerate. Allow to stand at room temperature for 30 minutes before serving. Makes 16 servings.

Nutrition Facts

725 calories; fat 46g; cholesterol 61mg; carbohydrates 71g; sodium 484mg.
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