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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 14 |
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I made this for my husband birthday when we were first married. I think he was trying to pull a fast one on me. I found out later that his mom always refused to make Chocolate cake with white icing. I have attempted this feat twice in our 7 years of marriage - you think I would have learned. Anyways, despite MY cakes end appearance, it tasted wonderful. Ingredients:
1 cup butter or 1 cup margarine, softened |
2 1/2 cups sugar |
4 eggs |
2 1/2 teaspoons vanilla, divided |
2 3/4 cups flour |
1 cup cocoa |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 cups water |
1 cup whipping cream |
1/4 cup icing sugar |
4 cups buttercream frosting, of your choice |
Directions:
1. Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
2. Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9 round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
3. Cool for 10 minutes before removing from pans to wire racks.
4. For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
5. Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!
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