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Ingredients

•     Butter for coating pans
• 2 c. sugar
• 1 3/4 c. cake flour
• 2 Tbsp. cornstarch
• 1 tsp baking soda
• 3/4 tsp salt
• 2/3 c. unsweetened cocoa
•     (preferably Dutch process)
• 1 tsp instant coffee
• 3/4 c. boiling water
• 1/2 c. lowfat sour cream
• 1 tsp vanilla extract
• 4 lrg egg whites room temperature
•     (you may want to save yolks to use in the frosting)
• 14 Tbsp. unsalted butter - (1 3/4 sticks) melted, but not warm
• 1/2 c. egg substitute
•     (or possibly 4 egg yolks [left over from cake],
•     with sufficient lowfat milk added to equal 1/2 c., plus additional lowfat milk, if necessary)
• 1/2 c. unsweetened cocoa
• 1/2 tsp instant coffee
• 1 tsp vanilla extract
• 1/4 tsp salt
• 8 Tbsp. unsalted butter - (1 stick) room temperature
• 4 ounce unsweetened chocolate melted
• 3 c. confectioners' sugar
•     (sifted if it contains hard lumps)
• 4 tsp light corn syrup
• 2 x eight-inch cake pans

Description

Adjust Oven Rack To Lower-middle Position And Heat Oven To 350 Degrees. Generously Grease The Cake Pans With Butter And Dust With Flour. Whisk Sugar, Flour, Cornstarch, Baking…

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