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DIFFICULTY:** PREPARATION: 2 hrs plus baking, cooling and chilling times.
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Recipe
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Make the lowfat sour cream chocolate cake:1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and sides of three 9-by-2-inch cake pans.
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Line the bottoms of the pans with baking parchment or possibly waxed paper and tap out the excess.
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2.Heat the chocolate according to the instructions given in the Chocolate Melting Tips.
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Let the chocolate cold for 10 to 15 min, till tepid.
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3.In a medium bowl, using a wire whisk, stir together the flour, baking soda, and salt till thoroughly blended.
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Sift the flour mix onto a piece of waxed paper.
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4.In a 4 1/2-qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter and shortening at medium speed for 45 to 60 seconds, till the mix is creamy.
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Add in the brown sugar and while continuing to beat, gradually add in 1 c. of the granulated sugar, 2 Tbsp.
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at a time over a 6 minute period.
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Using a rubber spatula, scrape down the side of the bowl and continue beating for 1 to 2 min longer, till the mix is light in texture and off-white in color.
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Beat in the vanilla.
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5.Break the 2 whole Large eggs into a measuring c. and add in the two separated egg yolks.
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Beat with a fork till frothy.
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At medium speed while continuing to beat, slowly add in the beaten Large eggs to the batter.
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Add in the lowfat sour cream and beat till smooth.
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Beat in the melted chocolate till blended.
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6.At low speed, one-third at a time, beat in the flour mix alternating it with half of the lowfat milk.
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Mix briefly, just till each addition is barely incorporated into the batter.
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Scrape down the side and the bottom of the bowl with a rubber spatula.
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Mix the batter for 10 more seconds.
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7.In a grease-free 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed till frothy.
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Gradually increase the speed to medium-high and beat the whites till soft peaks start to create.
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One tsp.
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at a time, add in the remaining 1/4 c. of sugar and continue beating the whites till stiff, shiny peaks form.
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8.Using a large rubber spatula, fold the beaten whites into the batter to lighten it.
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Divide the batter proportionately between the prepared pans and smooth it with the back of a soup spoon.
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Bake the cake layers for 15 min.
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Reposition the cake pans so which the pans at the back of the oven rack are placed in the front.
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Continue to bake for 5 - 10 min longer, till the edge of each cake layer has pulled away slightly from the side of the pan and the center
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continued in part 2
