Chocolate Truffle Cake Supreme

I found this tasty recipe in the Hershey recipe book. It is yummy but I think the chocolate flavor could be improved by using an addition of real chocolate and not just cocoa. I haven't experimented with that yet, but I still think this is a lovely treat.

Chocolate Truffle Cake Supreme

1 1/4 cups butter, (do not use margarine), I love when recipes say that!

3/4 cup cocoa

1 cup sugar

1 tablespoon flour

2 teaspoons vanilla extract

4 eggs, separated

1 cup cold whipping cream

1 tablespoon sugar

Heat oven to 425 degrees. Grease bottom of 8-inch springform pan. In medium saucepan over low heat, melt butter. Add coca and 1 cup sugar; stir until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition. In small mixer bowl on high speed of electric mixer, beat egg whites until soft peaks form; gradually fold into chocolate mixture. Spread batter into prepared pan. Bake 16 to 18 minutes or until edge is firm. (Center will be soft.) Cool completely in pan on wire rack. (Cake will sink slightly in center as it cools.) Remove side of pan. Refrigerate cake at least 6 hours. In small mixer bowl on high speed, beat whipping cream until stiff; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 min before serving. Serve with milk and in small slices, this is really rich. Julie