---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Deluxe Chocolate Cake- Part 1
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            Batter:
       2 c  Sifted cake flour
       1 ts Baking soda
     1/4 ts Salt
     1/2 c  Unsifted cocoa powder
     1/2 c  Lukewarm water
     1/2 c  Buttermilk; room temp
     1/2 c  Water
       2 ts Vanilla
       2 lg Eggs; room temp
       4 oz Unsalted butter; room temp
       1 c  Granulated sugar
       1 c  Light brown sugar; packed
  
     Adjust rack in lower third of oven. Preheat oven to 350
   degrees. Grease and flour two 8-inch round cake pans, and
   insert parchment paper or waxed paper to line the bottoms.
   Sift the flour, baking soda, and salt onto a sheet of waxed
   paper; set aside. Place the cocoa in a 1-quart mixing bowl.
   Add the 1/2 cup lukewarm water, and whisk to combine; set
   aside to cool.
      Pour the buttermilk, the 1/2 cup water, and the vanilla
   into a liquid cup measure. Crack the eggs into a small
   bowl, and whisk together to combine the yolks and whites.
   Place the butter in the bowl of a heavy-duty mixer,
   preferably fitted with a flat beater. Cream the butter on
   medium speed until the butter is smooth and lighter in
   color, about 30 to 45 seconds. Reduce the speed to low, add
   the sugars in a steady stream. When all the sugar is added,
   stop the machine, and scrape the mixture clinging to the
   side of the bowl into the center. The mixture will appear
   sandy. Increase the speed to medium again, and cream until
   the mixture is light in color, is fluffy in texture, and
   appears as one mass, about 5 to 7 minutes. With the mixer
   still on medium speed, pour the eggs slowly at first.
   Continue to cream, scraping the sides of the bowl at least
   once, until the mixture appears fluffy and velvety. Stop
   the machine and spoon in the cooled cocoa mixture, resume
   at medium speed and mix just until incorporated.
      Using a rubber spatula, stir in one-fourth of the flour
   mixture. Then one-third of the buttermilk mixture, stirring
   to blend together. Repeat this procedure, alternating dry
   and liquid. With each addition, scrape thesides of the
   bowl, and continue mixing until smooth, never adding liquid
   if any flour is visible.  Pour the batter into the pans and
   spread it level. Bake for 25 minutes, or until the baked
   surface springs back slightly when touched lightly in the
   center and the sides contract from the pan.  Place the cake
   pans on a rack to cool for 5 to 10 minutes. With mitts,
   tilt and rotate pans gently tapping them on the counter to
   see if the cake releases from sides.  Two 8-inch layers.
  
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