Chocolate Dobash Cake

Recipe Source: Muriel Miura and Betty Shimabukuro's
cookbook "What Hawaii Likes to Eat".

3 eggs, separated
1-1/2 cups sugar
1-1/2 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cocoa powder
1/3 cup vegetable oil
1 cup milk
» Frosting:
1-1/2 cups water
1 cup sugar
1/4 teaspoon salt
1/4 cup butter or margarine
1/2 cup cocoa powder
1/3 cup cornstarch
1/2 cup water

*My own addition to the recipe:
Semi-sweet choclate baking square. (Bakers brand is my favorite)
Or use reserved cake crumbs to dust the sides of the cake. 


Preheat oven to 350 degrees. Grease and flour 2 8-inch pans.
Beat egg whites until frothy; gradually beat in 1/2 cup sugar until stiff.
Sift together remaining 1 cup sugar, flour, baking soda, salt and cocoa. Make a well in center; add oil and half of milk. Beat until well-blended at medium speed. Add remaining milk and egg yolks; beat until smooth.
Fold mixture into egg whites. Pour batter into pans and bake 30 to 35 minutes. Cool, then slice each layer in half to make 4 layers.
To prepare frosting: Combine water, sugar, salt and butter in saucepan and bring to boil. Combine cocoa, cornstarch and water; add to boiling mixture and return to boil. Cool completely. Frost between cooled layers, sides and top.

Dust the sides with cake crumbs or shaved chocolate.

How to shave chocolate: Place square or bar of semisweet chocolate on cutting board; shave it into small pieces with paring knife.