4 egg whites – room temperature
2 cups all purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup buttermilk
½ cup butter
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F. Grease 2 – 8 inch round cake pans and line the bottom of the pan with parchment paper (makes for easy removal from the pan). Set aside. In electric mixer, using the paddle attachment, combine flour, sugar, baking powder, salt and baking soda. Add the buttermilk, butter and vanilla. Beat on low speed until combined. Add egg whites and beat 2 minutes more. Add an even amount of cake batter between the 2 – 8 inch baking pans. Bake for 25-30 minutes until wooden pick inserted in the center comes out clean. When finished baking, remove from oven and allow cakes to cool for 10 minutes in the pan. After 10 minutes, remove from pans and place on wire rack to finish cooling. Frost cake with Chocolate Sour Cream frosting.
Chocolate Sour Cream Frosting
½ cup unsalted butter
1 -12 ounce package of semisweet chips
8 ounces of sour cream
4 ½ cups confectioners’ sugar.
In a large saucepan, melt butter and semisweet chips over a low heat. Stir frequently so the chocolate doesn’t burn. When melted, remove chocolate mixture from heat and allow to cool at least 10 minutes. Add 8 ounces of sour cream to the chocolate mixture and stir well. Blend in the confectioners’ sugar. To assemble, place one layer of the cake on plate with flat side up. Spread approximately one cup of frosting on this layer. Place the second layer on top with flat side down. Frost both top and sides with frosting.
Source: Better Homes and Garden Magazine – February 2008