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This is one I make every year for Christmas. It is light and fluffy and delicious and pretty all at the same time. Plus...you can make it a week or so ahead of time, put it in freezer and forget it until time to bring it out for ooohs and ahhhs after dinner. :)

CAKE (Oven 350^o - 30 minutes)

Beat 9 large egg yolks until light & thick. Add 1 1/4 cup sifted granulated sugar, beating well after each addition.
Beat 9 egg whites until stiff and moist; fold into yolks; add 1/2 teaspoon vanilla.
Fold in 3/4 cup sifted regular flour and 3/4 teaspoon baking powder.
Bake at 350^o for 30 minutes in three 9" layer pans. DO NOT GREASE! (I line the bottoms with waxed paper, cut to fit the pans.)
Cool completely by inverting pans and propping one edge up a little; otherwise they will fall a bit.

FILLING & FROSTING

Cream 1/4 pound butter with 1 cup sifted powered sugar.
Add 2 squares melted chocolate that has cooled.
Beat in 1 egg at a time, beating on high. 3 should be used, but check after 2nd. Frosting will NOT harden or thicken.
Frost first layer with part of chocolate - THICK
Whip 2 cartons heavy cream (add sugar & vanilla to taste)
Frost second layer with cream - THICK
Frost sides with rest of chocolate, and the top layer with cream.
Garnish with chocolate leaves*, chocolate sprinkles, or sprinkle cocoa or cinnamon lightly on top. Freezes well.

*The chocolate leaves are my favorite but when I don't take the time to make them, I sprinkle the top with cinnamon instead.

This is a very special cake..and your brownies sound sinfully delicious!
I am having a Hershey’s milk chocolate Nugget to ease my chocolate cravings.

Thank you for a fun, sweet day.Beautiful graphics as always.

Thanks for sharing your recipes, I had to get them on my food thread, so posted this one with a note to check the others.

I am not sure you meant me to do so, if you want I will pull it.

Beautiful art work with your food.

granny