Brownstone front cake

MAKES 16 SERVINGS

1 cup buttermilk

1 teaspoon baking soda

1 cup butter or margarine, softened

2 cups sugar

3 eggs, separated

2 (1-ounce) squares unsweetened chocolate, melted

1 teaspoon vanilla extract

3 cups cake flour

1/2 teaspoon salt

Icing:

1 cup butter

2 cups sugar

1 (51/3-ounce) can evaporated milk

1-1/2 teaspoons vanilla extract

Coat the interior of a 10-cup, removable-bottom tube pan with non-stick spray, then line the bottom with a wax paper ring to cover and set aside. In a small bowl, combine buttermilk and baking soda and set aside.

In a large bowl of an electric mixer, cream butter and sugar on high speed until soft and fluffy, about 2 minutes. Reduce speed to medium and add egg yolks and melted chocolate and mix until blended. Add the buttermilk mixture and vanilla and stir to combine.

In a medium bowl, combine flour and salt. Add flour mixture to batter and mix well.

In another bowl, beat egg whites until stiff and gently fold into batter. Spoon batter into prepared pan and bake in a preheated 300-degree oven for 75 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool in pan on wire rack.

Release cake from pan and serve or prepared icing if desired.

To prepare icing, in a medium saucepan, combine butter, sugar and milk. Stir over a low heat until sugar has dissolved. Increase heat to medium and bring to a boil. Reduce heat and simmer 45 minutes, uncovered.

Remove from heat and stir in vanilla. Cool mixture to room temperature and place in a large bowl of an electric mixer. Beat on high speed until thickened. Spread on cooled cake and serve.

Susan Bender, Stanwood, Wash

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Nutrition facts per serving: 529 calories, 28 g fat, 17 g saturated fat, 109 mg cholesterol, 67 g carbohydrates, 5 g protein, 439 mg sodium, 1 g fiber