3 large eggs, separated 1 1/2 cup white sugar 1 1/2 cup cake flour 3/4 tsp baking soda 3/4 tsp salt 3/8 cup unsweetened cocoa 3/8 cup vegetable oil 1 cup milk
1 1/2 cup water 1 cup sugar 1/4 tsp salt 1/4 cup butter 1/2 cup unsweetened cocoa 3/8 cup cornstarch 1/2 cup water
Preheat oven to 350ª F. Line 2 - 8" round pans with parchment or waxed paper. Beat egg whites until frothy. Gradually beat in 1/2 cup of sugar. Beat egg whites until stiff. Sift dry ingredients together. Make a well in the flour mixture; add vegetable oil and half of the milk. Beat until well blended, medium speed. Add remaining milk and egg yolks. Beat until smooth. Fold in the egg whites. Pour into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers. Frost with Dobash frosting.
Combine first four ingredients and bring to a boil. Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water. Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly!