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1
For the cake:
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Heat oven to 350* F.
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Grease and flour two 9 inch round or 3- 8 inch round baking pans.
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4
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
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5
Stir in boiling water (batter will be thin). Pour into pans.
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Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
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Cool 10 minute remove from pans to wire racks. Cool completely.
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8
Frost with icing below.
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For the icing:
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Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
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11
With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
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Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
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13
To Assemble:
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Spread 1 cup icing on bottom cake layer.
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Repeat with second cake layer and additional 1 cup icing.
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Top with final cake layer and spread top and sides with remaining icing.
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17
To Decorate:
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18
Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
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19
Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.
