Prep time :..... 25 minutes ....Cooking time : ...30 minutes ... makes 12 serving
1.....................tablespoon unsweetened coca powder ( for dusting pan)
2 ....................cups sifted cake flour
1- 1/2 ..............teaspoon baking soda
1 .....................teaspoon salt
1/2 ..................baking powder
1 -1/2 ...............cups sugar
1 ......................cup buttermilk , at romm temperature
1/2 ...................cup (1 stick) butter or margarine , softened
1 ......................teaspoon vanilla extract
3 ......................eggs , at room tempature
3 ......................ounces semisweet chocolate , melted
1) Preheat oven to 350*F . Grease two 9-inch round cake pans , dust with cocoa , and tap out excess .
2) With an electric mixer at low speed , beat all remaining ingredients for 1 minute , scraping sides of bowl occasionally . Increase speed to medium-high and beat 2 minutes longer , scraping sides of bowl twice .
3) Pour batter into prepared pans and baked until toothpick inserted in the center comes out clean -- about 30 minutes . Cool cakes in pans on racks 10 minutes , then turn out of pans and coll to room tempature . Fill and frost with Butter Cream Frosting .
Butter Cream Frosting :
1/3 ......................cup butter or margarine , softened
1..........................box (16 ounces) confectioners' sugar , sifted
1/4 ......................cup light cream
2 .........................teaspoons vanilla extract
1 or 2 .................. drops of food coloring (optional)
1) In the bowl of an electric mixer , cream butter at medium-high speed until light and fluffy .
2) Reduce mixer speed to medium and alternately beat in sugar and cream , a little at a time . Add vanilla and beat until creamy . Maked enough to fill and frost one 9-inch layer cake or to frost on 10-inch tube cake , one 13"x9"/2" sheet cake , or 24 cupcakes .
