CUPID'S CHOCOLATE CAKE
I found this recipe in the Taste of Home Magazine, it is by Shelain Duncan. 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!
Provided by Shannon 24
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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).
- Cool for 10 minutes before removing from pans to wire racks.
- For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
- 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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