Chocolate Shadow Cake

Make the Cake

1. Heat oven to 350 F. Butter and flour two (9-inch) round cake pans and set aside.

2. In a large bowl, cream together butter and 1 3/4 cups sugar until light and fluffy.

3. In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt.

4. Add flour mixture alternately with buttermilk into the butter-sugar mixture, combining well. Beat 2 minutes at low speed of electric hand-held mixer. Add eggs, and vanilla, and beat an additional 3 minutes.

5. Pour into prepared pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.

Make the Fluffy White Frosting

1. Combine 2 egg whites, 1 1/2 cups sugar, 1/8 teaspoon salt, and light corn syrup in the top of a double boiler set over rapidly simmering water.

2. Beat with an electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract and set aside.

Make the Chocolate Shadow Glaze

1. In a microwave-safe bowl, melt the chocolate and shortening together 30 seconds at a time, mixing until smooth.

2. Cool slightly and set aside.

Assemble the Cake

1. Fill cake layers with frosting, then frost the sides and top of the cake.

2. Drizzle the chocolate shadow glaze over the frosting, allowing some of the chocolate mixture to run down the sides of the cake.