DRAGONFLY DARK CHOCOLATE CAKE

Dragonfly Dark Chocolate Cake image

Provided by Cynthia Guptill

Time 55m

Number Of Ingredients 22

CAKE
2 c all purpose flour
2 c sugar
1/4 c hershey's special dark cocoa
1/2 c regular cocoa
2 tsp baking soda
1 tsp salt
2 large eggs
1 c buttermilk
1/2 c melted butter
1/2 c vegetable oil
1 1/2 tsp vanilla extract
1 c boiling water
FROSTING
1/2 c butter
3 Tbsp hershey's special dark cocoa
1/2 c regular cocoa
abt. 4 1/2 c powdered sugar
1/3-1/2 c half and half
1 tsp vanilla extract
1 pinch salt
2 Tbsp corn syrup, light

Steps:

1. Preheat oven to 300 degrees. No, this is not a typo. This is a slow bake cake.
2. Grease and flour one 9x13 or three 8" round cake pans. Use liners if making cupcakes.
3. Put all the ingredients in a large bowl.
4. Mix till smooth.
5. Pour in pan(s).
6. Bake one 9x13 cake, one hour. (Check at 40 min.) Or until toothpick comes out clean. Bake three 8" round cakes, 40 min. Or until toothpick comes out clean. Bake cupcakes, 30-35 min. Or until toothpick comes out clean.
7. I have always had trouble with being able to consistently make a creamy chocolate frosting, until I found this tip on the internet... wait for it... melt the butter. lol So, for the frosting, melt the butter ;) stir in the cocoa's till smooth add powdered sugar and half&half alternately till smooth. stir in vanilla, and salt. Add the corn syrup, stir till creamy. This will frost an eight inch three layer cake, cut recipe in half for 9x13 or cupcakes