Chocolate Brownie Cake With Double Chocolate Frosting - cooking recipe

Ingredients

Cake
1 cup flour
1 teaspoon baking powder
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
6 tablespoons butter, softened
1 1/4 cups white sugar
3 eggs, separated
1 1/2 teaspoons vanilla
3 ounces unsweetened chocolate, melted & cooled
6 tablespoons milk
Frosting
1/2 cup butter, softened
2 teaspoons vanilla
1/4 teaspoon salt
4 ounces semisweet chocolate, melted & cooled
1/2 cup unsweetened cocoa
3 cups powdered sugar, sifted
3 -4 tablespoons milk

Preparation

Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
In a large bowl, cream 6 T butter and 1 cup sugar until light.
Add egg yolks, one at a time, beating well after each addition.
Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
Add dry ingredients alternately with 6 T milk, beating well after each addition.
In another large bowl, with clean dry beaters, beat the egg whites until foamy.
Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
Folk half into batter, then fold in the rest.
Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
In a large bowl, cream 1/2 cup butter until light.
Add the vanilla, salt, and melted semisweet choclate and beat well.
Sift the cocoa into the butter mixture and beat again.
Add the powdered sugar 1/2 cup at a time, beating well after each addition.
Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
Frost cake and enjoy!