Note 1: 1/2 stick unsalted butter, at room temp Note 2: Not self-rising (spoon into measuring cup and level top) Note 3: Spoon cocoa into measuring cup and level top New Creaming Method Moms Chocolate Fudge Cake recipe used whole eggs, sour cream, and two sticks of butter. I knew that if I just kept at it, I could come up with an equally great cake that I could serve to my family without the pangs of guilt. Here is my version, in all of its deep, dark glory, my daughter Elizabeths favorite. (Because of the cakes low fat content, it can be a little tricky - just follow the directions exactly, and youll be fine.) position a rack in the center of the oven and preheat to 350F. Lightly spray two 8" round nonstick cake pans with oil. Line the bottoms of the pans with rounds of waxed paper and spray again. Melt the chocolate: Chocolate burns easily, so be careful when melting. Place the unchopped square of chocolate on a piece of aluminum foil and put it in the oven while it is preheating. It will take about 10 min for the chocolate to melt-check it often and press it with your finger to gauge its progress. If you want to speed the process, chop the chocolate in even pieces and place it on the foil. When the chocolate has melted, let it cool until tepid and scrape it into the batter with a rubber spatula. Chocolate can also be melted in a microwave oven. Place one ounce or more of finely chopped chocolate in a microwave-safe bowl, and microwave on Medium (50 percent) checking occasionally until the chocolate looks shiny (it wont look melted), two to four minutes, depending on the brand. Let stand for thirty seconds or so, then stir to see if it is melted enough. The classic way to melt chocolate is in the top part of a double boiler over very hot, but not simmering water. Sometimes it is more efficient to put the finely chopped chocolate in a small heatproof bowl and place over a small saucepan of water. In any case, be sure that no water comes in contact with the chocolate, or it will firm up or "seize." Let cool until tepid. In a medium bowl, using a handheld electric mixer set at medium sped, beat the sugar and butter until the mixture resembles coarse bread crumbs, scraping down the sides of the cup with a rubber spatula, about 2 min. Beat in the melted chocolate. Add the buttermilk, egg, and egg whites and beat until smooth. In a medium bowl, whisk the flour and cocoa until well combined. (If there cocoa is lumpy, sift it, after measuring, onto a piece of waxed paper). With a spoon, mix the four mixture into the wet ingredients, scraping down the sides and bottom of the bowl with a rubber spatula. Mix until smooth. Dissolve the coffee in the boiling water. Hold the coffee mixture over the mixing bowl and add the baking soda, as the mixture may foam over. Add to the batter. Stir until smooth. The batter will be very thin. Divide it equally between the prepared pans. Bake until the cakes begin to pull away from the sides of the pans, about 30 min. (You cant test this cake by pressing the center as it has a thin crisp top crust). Do not overbake. Do not open the oven until the last 5 minutes of baking. Cool in the pans on wire cake racks for 10 min. Invert onto the racks and remove the waxed paper. Turn right side up and cool completely. Using a serrated cake knife, trim the top rusts off each cake layer. Place one cake, flat side up, on a serving platter. Spread with about 1/2 C frosting. Place the other layer, round side up, on the bottom layer. Frost the top of the cake with the remaining frosting and serve. Jeff and I had a piece of this cake and it was **very, very** good!! I was so pleased with the flavor and texture. Entered into MasterCook and tested for you by Reggie & Jeff Dwork Nutrition according to the book: Each Serving: About 322 Cal(5% from Protein, 70% from Carb, 24% from Fat), 5g Pro, 61g Carb, 9g Fat (5g Sat Fat), 31mg Chol, 100mg Sod continued in part 2