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Lovelight Chocolate Cake

—Eilene Bogar, Minier, Illinois
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min. + cooling
  • Makes
    10-12 servings


  • 2 large eggs, separated
  • 1-1/2 cups sugar, divided
  • 1-3/4 cups cake flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup canola oil
  • 1 cup buttermilk, divided
  • 2 ounces semisweet chocolate, melted and cooled
  • 3 tablespoons butter, softened
  • 3 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 3 to 4 tablespoons milk
  • 2 ounces semisweet chocolate, melted and cooled
  • 1/2 teaspoon vanilla extract


  • Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form; set aside.
  • In a large bowl, combine the flour, baking soda, salt and remaining sugar. Add oil and 1/2 cup buttermilk; beat 1 minute. Add the yolks, chocolate and remaining buttermilk; beat 1 minute. Fold in egg white mixture. Pour into two greased 9-in. round baking pans.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, cream butter and cream cheese. Add confectioners' sugar alternately with milk. Gradually add chocolate and vanilla; mix well. Frost cake. Cover and chill.
Nutrition Facts
1 piece: 475 calories, 14g fat (5g saturated fat), 52mg cholesterol, 311mg sodium, 85g carbohydrate (65g sugars, 1g fiber), 4g protein.

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