Dobash Cake.

The creme de la creme bakery in Mobile, Pollman's, has been around for decades. They are utterly down-home and unpretentious, but make some of the finest baked good on the planet. They make a "Dobash" cake that will make a tadpole slap an alligator. Honestly, if you put a little piece of it on top of your head, your tongue might very well beat your brains out trying to get to it. I haven't made this recipe, but I found it online last year. Looking at it, it seems very close to what I have had from Pollman's.

Dobash Cake
(Traditional Hawaiian Recipe?)

Cake:

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

Frosting:

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

Cooking Instructions:

Cake:

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.

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!