Cake:

1 2/3 c. all purpose flour
1/4 c. brown sugar, packed
1/4 c. sugar
1/3 c. cocoa
1 tsp. salt
1 tsp. baking soda
1 c. buttermilk
2 tbsp. light molasses
1/2 c. butter room temperature
2 eggs
1 tbsp. red food coloring
1 tsp. vanilla

Combine flour, sugars, cocoa, salt and baking soda in large bowl. Add remaining ingredients and beat at low speed with mixer until flour is mixed in. Scrape down sides of bowl as needed. Beat at high speed for about 3 minutes, scraping bowl once or twice. Prepare two 8 or 9 inch round pans or one 13 x 9 inch with cocoa pan coat, covering sides and bottom generously. Pans may be coated with shortening and dusted with flour. Pour batter into pans.

Bake in a 350°F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for rectangle pan. Cool cake completely. Frost with Snowy Range Icing.

Cocoa Pan Coat - 1 tsp. each shortening, cocoa & flour mixed together well.

Snowy Range Icing:

1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water
2 egg whites
1 tsp. vanilla

Mix sugar, corn syrup and water in a small saucepan; bring to a boil. Wash down the pan sides with a brush dipped into water. Boil rapidly until a small amount dropped in cold water forms a firm ball or candy thermometer is 242°F. Using an electric mixer, beat egg whites until peaks form. Reduce speed of mixer and pour hot syrup into beaten whites, beating constantly. Add vanilla. Once all syrup is added in, beat at high speed until stiff peaks form.