- Ingredients
- Frosting*
- 1 C Unsweetened Cocoa
- 1 LB Unsalted Butter
- 4 C Powdered Sugar
- Chocolate Cake
- 3 C Flour
- 1/2 C Cocoa
- 2 C Sugar
- 2 Eggs
- 1 tsp Salt
- 2 Tsp Baking Soda
- 2 tsp Vanilla
- 1 Cup Vegetable Oil
- 1 C Water
- Instructions
- Frosting
- First, melt the butter and then add it to a bowl with the cocoa.
- Mix well.
- One cup at a time add the powdered sugar.
- Once all the powdered sugar is incorporated you will notice that the icing may look grainy and loose. This is because the butter is cooling and trying to separate.
- At this point you can do two things. If you have a stand mixer use the paddle attachment and mix the icing on med speed for about 10 minutes. This will help the frosting cool down and everything will incorporate into a nice smooth frosting.
- If you only have a hand mixer, like me, place your bowl into the refrigerator. Around 5 minutes stir the frosting with a spatula; you will see it start to come together. Place back in the refrigerator for another 3 to 5 minutes. Once it has cooled in the fridge take it out and whip it for about 1 minute and it will be ready to go.
- Cake
- Separate the wet and dry ingredients into two different bowls
- Mix the wet ingredients with a whisk then slowly add the dry ingredients
- If you are using a mixer blend on a slow speed
- Once batter is thoroughly incorporated divide evenly and pour into two 9" pans that are greased with non-stick release spray and dusted with flour
- Bake at 350° for 22-25 minutes
- Once cakes have cooled completely cut layers in half and put icing in between all layers
- I made this a 3 layer cake but you can make it a 4 layer cake if you want
- Ice the outside of cake with a thin layer of icing first and place in refrigerator for about 20 minutes to set the crumbs
- Then ice the cake with a finishing layer of icing
Submitted July 01, 2016 at 04:28PM by etressler http://ift.tt/295dWBz recipes
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