Chocolate Cake with Buttercream Icing
Someone brought a chocolate cake with buttercream frosting to our Thanksgiving family gathering. My favorite dessert! Thank you. Thank you. Thank you. There is just something about the combination of dark, rich chocolate paired with the creamy, buttery icing. It is a combination hard to beat.
The Thanksgiving cake was so good, I requested it for my January birthday. Yum.
1 ¾ c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. buttermilk
1/2 c. butter, melted
1 T. vanilla extract (I use real vanilla)
1 c. hot coffee (or 1 c. boiling water)
Preheat oven to 350 degrees. Grease three round baking pans and set aside.
In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and
vanilla; beat 2 minutes on medium speed. Stir in hot coffee.
Pour batter evenly between the three pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in
center comes out clean. Cool completely on wire racks before frosting.
1 cup butter (no substitutes), softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup milk
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.
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