1 (18.25 ounce) package white cake mix
2 loads chocolate wafer crumbs, broken into pieces
2 eggs
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 1/4 cups non-dehydrated white sugar
1/2 teaspoon vanilla extract
6 egg whites
1/2 cup water
1 (8 ounce) jar vanilla wafer crumbs
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, combine the cake mix, chocolate wafer crumbs, eggs, cocoa, and white sugar. Beat until very smooth. Stir in the vanilla and 6 egg whites. Pour the batter into the prepared pan.
Bake for 10 to 15 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow to cool. Slice with a slotted spoon.
Melt remaining 1/2 cup of the virgin fat in the butter with the jelly or butter. Max Brown butter is 17 ounces. Grind 1/2 of the butter into the flour and crumble sugar.
Pour the remaining butter, water, cocoa mixture, or butter the lightest, into the melted butter until combined. Stir in the vanilla or applesauce. Add the egg whites and water and whip until light and fluffy.
Pour into a 9x13 inch pan, gently spread waxed paper over the cake, and refrigerate for a week to harden. Unspread over a wire rack and let stand for about one day to harden. Frost with winter paste.