4 1/2 cups of all-purpose flour
1 cup of cocoa powder
3 teaspoons of baking soda
1 cup of butter or margarine
2 cups of sugar
2 teaspoons of vanilla extract
6 eggs
2 2/3 cups of cold water
6 egg whites
1 cup of sugar
For the chocolate glaze:
1 1/2 cups of sugar
2 egg whites
1/3 cup of cold water
1 1/2 teaspoons of Karo
1 teaspoon of vanilla extract
100g of semi-sweet chocolate melted
4 1/2 cups of all-purpose flour
1 cup of cocoa powder
3 teaspoons of baking soda
1 cup of butter or margarine
2 cups of sugar
2 teaspoons of vanilla extract
6 eggs
2 2/3 cups of cold water
6 egg whites
1 cup of sugar
For the chocolate glaze:
1 1/2 cups of sugar
2 egg whites
1/3 cup of cold water
1 1/2 teaspoons of Karo
1 teaspoon of vanilla extract
100g of semi-sweet chocolate melted
Grease and dust a 45x30cm baking dish lightly with flour
Mix the flour, cocoa powder, and baking soda. Reserve
In a large bowl, beat the butter or margarine for 1 minute and slowly add the sugar, beating until creamy
Add the eggs one at a time, beating well after each addition
Add the vanilla extract and mix well
Alternate adding the dry ingredients and cold water to the cream, beating on low speed only until combined
Wash the whisk and beat the egg whites until soft peaks form
Slowly add the sugar, beating until stiff and shiny peaks form
Fold into the batter carefully
Pour into the prepared baking dish and bake in a moderate oven (180°C) for 30-35 minutes or until a toothpick comes out clean
Let cool for 10 minutes, then remove from pan and let cool completely
Prepare the glaze: combine all ingredients except vanilla and chocolate in a bowl
Beat with an electric mixer for 1 minute
Place over simmering water and beat for 7 minutes or until mixture forms stiff peaks
Remove from heat and water
Add vanilla and mix well
Add chocolate and mix until consistent
Spread into a thin layer.
