6 lg eggs, separated (whites into a lg bowl, yolks into a cup)
2 sticks (1 cup) butter, softened
2 cups granulated sugar
1 cup milk
Chocolate Butter Frosting
1/2 cup (5 tsp. plus 1 tsp.) butter, softened
2 oz unsweetened baking chocolate, melted and cooled
2 cups confectioners' sugar
1 1/2 tsp vanilla extract
2 tsp milk (approx.)
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Let's Make It
1. Preheat oven to 325 degrees F. Grease & flour a 9 inch springform pan. Whisk flour, baking powder, salt, and mace in a small bowl to blend. Beat egg whites with mixer on high speed until stiff peaks form; set aside. Beat butter in another large bowl with mixer on medium speed until creamy. Gradually beat in sugar, and then egg yolks until blended. Beat in flour mixture alternately with milk. Gently fold in egg white with a spatula. Pour into a prepared pan.
2. Bake 1 1/4 to 1 1/2 hrs until tooth pick inserted into cake center comes out clean, cake is raised in middle & top is slightly cracked. Cool in pan on a wire rack 15 minutes before removing pan sides. Cool completely before frosting top and sides.
3. Frosting - beat butter & chocolate with mixer in a medium to blend. On low speed beat sugar, (mixture is crumbly) add vanilla & milk: beat until smooth and spreadable (if too thick, beat in more milk 1 tsp. at a time). Frost cake and enjoy.