Wellesley Fudge Cake


     1/2  cup           butter or margarine
   1 7/8  cups          sugar
   4                    egg yolks
   1      cup           all-purpose flour
   1      cup           cocoa
   4      teaspoons     baking powder
     1/2  teaspoon      salt
   4                    egg whites
   1      cup           milk
   2      teaspoons     vanilla extract
					
                         -- FROSTING:
  12      ounces        chocolate chips
     3/4  cup           sour cream
   1      teaspoon      vanilla extract
   1      pinch         salt

With mixer, cream together margarine and sugar.  Add egg yolks; beat at 
high speed.
In bowl, mix dry ingredients with a whisk.  Add to creamed mixture.  Mix 
in at low speed.
With mixer, beat egg whites to soft-peak stage.  Fold in some of the cake 
batter.  Alternate remaining cake batter with milk and vanilla combined.
Pour into three 9-inch layer pans, which have been greased and lined with 
parchment paper.  Bake at 325 F. for 20 to 25 minutes.  For frosting:  
Melt chocolate chips in top of double boiler.  Remove from heat.  Stir in 
sour cream, vanilla extract, and salt.  Frost cake with warm frosting.  
Makes 12 servings.

*Rather than fold the stiff batter into the beaten egg whites, add the 
milk and vanilla to the creamed mixture along with the flour and cocoa 
mixture; then fold beaten egg whites into batter.


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