AUNT CARRIE'S BONBON CAKE

FOR THE CAKE:
1 3/4 cups all-purpose flour*
2 teaspoons baking powder
1/2 teaspoon salt
2 squares (2 ounces) unsweetened chocolate, finely chopped
5 tablespoons boiling water
1/3 cup butter (can be half shortening)
1 1/2 cups sugar
1 teaspoon vanilla
4 egg yolks
1/2 cup milk
4 egg whites
FOR THE BONBON FILLING:
1 cup sugar
6 tablespoons water
1 1/2 teaspoons light corn syrup
1/8 teaspoon salt
1 egg white
1/2 teaspoon vanilla
FOR THE FUDGE FROSTING:
2 cups sugar
3/4 cup light cream
2 squares (2 ounces) unsweetened chocolate
2 tablespoons light corn syrup
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla

All ingredients must be at room temperature.

TO MAKE THE CAKE:
Preheat oven to 350 degrees F.

In a small bowl, combine flour, baking powder and salt; set aside. In another bowl, combine chocolate squares and boiling water. Stir until smooth and of custard consistency.

Beat butter until light and creamy in a large bowl; gradually add sugar, cooled chocolate mixture and 1 teaspoon vanilla. Blend in egg yolks, one at a time. Beat for 1 minute. Measure 1/2 cup milk. Add milk alternately with dry ingredients (flour, baking powder and salt that were set aside), beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer, use low speed).

Place egg whites in bowl and beat until stiff but not dry. Fold gently but thoroughly into batter. Pour into two well-greased and floured 8-inch round cake pans, at least 1 1/4 inches deep.

Bake at 350 degrees for 30 to 35 minutes or until done. Cool layers, then fill and frost.

TO MAKE THE BONBON FILLING:
In a saucepan, cook sugar, water, corn syrup and salt over low heat, stirring until sugar is dissolved. Cover saucepan for 2 to 3 minutes to dissolve any sugar crystals on sides of pan. Uncover and continue cooking until a little syrup dropped in a cup of cold water forms a soft ball (236 degrees F.). Remove from heat.

Beat egg white until stiff but not dry. Add hot syrup very slowly to beaten egg white, beating constantly. Blend in vanilla. Beat until filling is desired consistency. Spread between layers.

TO MAKE THE FUDGE FROSTING:
Combine sugar, cream, chocolate, light corn syrup and salt in saucepan. Cook over low heat and stir until dissolved. Continue cooking until a little of this syrup dropped in cold water forms a very soft ball. (230 degrees F.); stir occasionally to prevent scorching. Remove from heat. Add butter; cool to lukewarm. Add vanilla; beat until thick and creamy. If necessary, thin with a small amount of cream.

Spread on top and sides of cooled cake.

*If using self-rising flour, omit baking powder and salt.

Makes two 8-inch round layers, 8 to 10 servings
Adapted from source: Pillsbury Bake-Off