Chocolate Espresso Cake (Gluten Free)

Directions

• 1

  Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 2 (8-inch) round cake pans with cooking spray or grease bottom only with shortening.
• 2

  In large bowl, beat cake mix, 1 cup coffee, the butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around inside edge of pans; remove cakes from pans to cooling rack. Cool completely, about 45 minutes.
• 3

  While cakes are baking, let egg whites stand at room temperature for 30 minutes. (Room temperature egg whites will have more volume when beaten than cold egg whites.)
• 4

  While cakes are cooling, in medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
• 5

  In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover; heat to rolling boil over medium heat. Uncover; boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• 6

  Pour hot syrup very slowly in thin stream into beaten egg whites, beating constantly on medium speed. Add vanilla; beat on high speed about 10 minutes or until stiff peaks form.
• 7

  Place 1 cake layer, rounded side down, on plate. Spread about 1/2 cup frosting over top of first layer to within about 1/4 inch of edge. Place second cake layer, rounded side up, on frosted first layer. Frost side and top of cake.