One Bowl
12 servings | Prep Time: 20 Minutes | total: 2 Hours 15 Minutes
1 Heat oven to 350°F. Grease 13 × 9-inch pan with shortening; lightly flour. Line 15 × 10 × 1-inch pan with cooking parchment paper.
2 In large bowl, beat all ingredients except egg whites and frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
3 Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 10 minutes; invert cake onto 13 × 9-inch cardboard. Place cake and cardboard on cooling rack. Cool completely, about 1 hour.
4 Place cooled cake on cardboard on cooling rack over parchment paper–lined pan. Frost top and sides of cake with thin layer of frosting. Refrigerate 30 minutes or until frosting is hardened. Keep refrigerated until ready to top with Mirror Glaze.
5 Frost top and sides of cake with Mirror Glaze.
1 Serving: Calories 320; Total Fat 12g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 370mg; Total Carbohydrate 47g (Dietary Fiber 0g); Protein 4g Exchanges: 1 Starch, 2 Other Carbohydrate, 2 ½ Fat Carbohydrate Choices: 3
Chocolate Chip Cake Fold ½ cup miniature or finely chopped regular semisweet chocolate chips into batter after beating in egg whites.
Cookies 'n Creme Cake Stir 1 cup crushed creme-filled chocolate sandwich cookies into batter after beating in egg whites. Bake and cool as directed. Frost with Fluffy White Frosting; garnish with whole or coarsely crushed creme-filled chocolate sandwich cookies.
Marble Cake Reserve 1¾ cups of the batter. Pour remaining batter into pan(s). Stir 3 tablespoons unsweetened baking cocoa and ⅛ teaspoon baking soda into reserved batter. Drop chocolate batter by tablespoonfuls randomly onto white batter. Cut through batters with knife for marbled design. Bake as directed.