1. Cake- Preheat 350 degrees. Butter 8x12 pan.
Line bottom with parachment, then butter
parachment, and dust with cocoa pwd. Tap out
excess.
2. Whisk cocoa pwd, flour, sugar, baking soda,
baking pwd, and salt in lrg bowl. Stir in eggs,
warm water, milk, sour cream, butter, and vanilla
mixing until smooth.
3. Pour batter in pan. Bake until toothpick comes
out clean, 35 to 40 min. Let cake cool in pan on
rack 15 min. Invert cake onto rack and let cool.
Cake will keep unfrosted and covered overnight.
4. Frosting- Mix whites and sugar in mixer bowl
set over a pan of simmering water. Heat, whisk
constantly, until sugar dissolves and mixture is
warm, 2 to 3 min.
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5. Remove from heat. Whisk on high speed in stiff
peaks form about 5 minutes. Add butter, several Tbsp
at a time, whisking after each addition. Add creme
de menthe and vanilla, and beat for 2 min, scraping
down sides of bowl as needed.
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