From Scratch Chocolate Dobash Cake

• Preheat oven to 350 degrees.
• Generously grease  2 – 8" round pans.
• Gradually beat egg whites until frothy. Add 1/2 c. of sugar. Continue beating until stiff.
• In a mixing bowl; sift dry ingredients. Add oil and half of milk. Beat until well blended. Add remaining milk and egg yolks. Beat until smooth.
• Fold in stiff egg whites. Divide batter into prepared pans. Bake for 30-35 minutes.
• Cool and slice each layer in half, horizontally, to make 4 layers.
• Note: Optional to bake in a 9×13-inch baking pan.
• Frost with Dobash frosting.

Frosting:

• In a saucepan over medium heat; whisk together water, sugar, salt, butter and cocoa. Bring to a boil.
• In a mixing bowl; combine cornstarch and water. Whisk into cocoa mixture; stirring constantly until mixture thickens. Stir in vanilla.
• Pour frosting over cake while still hot; spread evenly with a spatula.
• Note: Work quickly as frosting will set up as it cools.