CHOCOLATE MAGIC CAKE
4 eggs (separate yolks from whites) at room temperature
1 Tbs water
3/4 cup sugar
1 stick butter, melted
6.5 Tbs flour
6 Tbs cocoa powder
2 cups luke warm milk
pinch of salt
1 tsp vanilla
1 tsp vinegar
Oven 325, grease and flour 8 x 8 inch pan. Bake 6 mins or until done.
Add egg yolks to bowl of a mixer. Add water and sugar. Beat on high until eggs are light.
Add melted butter, vanilla extract and salt to mixer and continue beating until butter is fully mixed.
Mix cocoa and flour together and add to mixing bowl in batches. Mix well after each addition.
When flour and cocoa powder have been mixed in, add the milk, a little at a time and mix thoroughly. Mixture will be very liquidy and this is fine.
Clean mixing bowl and attachments of mixer, making sure you dry the beaters or whisk thoroughly. Add egg whites and vinegar to mixing bowl and beat until fluffy.
Add a small amt of egg whites to the chocolate mixture and gently fold in. Then, reverse and add a bit of the chocolate mixture to the egg whites. This makes blending together easier. Repeat until everything is well mixed. Mixture should resemble consistence of pancake batter.
Pour batter into prepared dish and bake roughy 60 mins or until done. Can will still jiggle in the middle when you take it out of the oven. That is fine. It will thicken up as it cools.
Cut into squares and serve.