Two-Tone Chocolate Layer Cake With Swiss Meringue

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup milk
• 1 tsp vanilla extract
• 6 egg whites
• 1/2 tsp baking powder
• 2 cups sifted all-purpose flour
• 1 oz chocolate, melted
• 1 cup sugar
• 1/2 cup water
• 2 egg whites
• 1 tsp vanilla extract

Method

1. 1 Beat 1/2 cup butter until creamy. Gradually beat in 1 cup sugar, then 1/2 cup milk and 1 tsp vanilla.
2. 2 Beat 6 egg whites to stiff peaks. Mix 1/2 tsp baking powder with 2 cups flour.
3. 3 Alternately stir flour and egg whites into the butter mixture. Divide batter: add 1 oz melted chocolate to one portion.
4. 4 Pour plain batter into two buttered 8-inch pans and chocolate batter into one. Bake at 350°F for 20 minutes.
5. 5 For icing, boil 1 cup sugar and 1/2 cup water for 5 minutes. Pour hot syrup into 2 beaten egg whites, beating constantly until thick.
6. 6 Flavor icing with 1 tsp vanilla. Use 2/3 as white icing for layers; mix remaining 1/3 with 1 oz melted chocolate for dark icing. Assemble and frost.