Chocolate Cake with Chocolate Buttercream Frostin
Serves: 2-layer cake
  • 2 cups all-purpose flour
  • ¾ cup cocoa
  • 1¼ baking soda
  • ½ tsp salt
  • ¾ cup butter
  • 1¾ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1⅓ cup water
  1. Preheat oven to 350.
  2. Cream the butter and sugar together in a bowl, beat for a minute or two until light and fluffy. Add eggs and vanilla and beat again until combined. In a separate bowl, add flour, cocoa, baking soda and salt. At low speed, add the flour mixture to butter mixture alternating with water until well blended.
  3. Pour into the prepared pans and bake for about 30 minutes or until cakes test done.
  4. When done, let the cakes cool in the pans until the pans have cooled a bit. Run a knife around the edge of the cake and remove it by placing cake rack on pan and flipping the pan over on it. If needed, tap around on the bottom of the pan to release the cake. Let cool completely on the rack.
  5. Chocolate Buttercream Frosting
  6. tbsp. butter
  7. Choose your depth of chocolate flavor
  8. /3 cup. cocoa - light flavor
  9. /2 cup cocoa - medium flavor
  10. /4 cup cocoa - dark flavor
  11. /3 cup milk
  12. /3 cup powdered sugar
  13. tsp. vanilla
  14. Start by creaming the butter. Add vanilla, then alternate the cocoa, powdered sugar and milk until smooth.
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