I wish I had baked this today because I really want some! But, I baked this chocolate cake with buttercream frosting last week when hubby was in Denver (he's watching what he eats and I thought it would be too cruel).
CHOCOLATE CAKE
2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
1 2/3 cups milk
Heat oven to 350-degrees. Grease and flour two round cake pans. In a medium-size bowl, combine flour, cocoa, baking soda, baking powder, and salt. In another, larger bowl, combine butter, sugar, eggs, and vanilla. Beat well. Add flour mixture and milk; beat again. Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. At 30 minutes (or even 25 if your oven bakes quickly), check your cake with the toothpick test until done. Do not overbake! Cool on wire racks for 10 minutes then invert to cool completely.
If baking as cupcakes, cupcakes will be done in about 15-20 minutes. In a large rectangular baking pan, cake will be done in approximately 30 minutes.
BUTTERCREAM FROSTING
1/2 Cup butter, softened
1/2 cup shortening
1 pound box powdered sugar
2 teaspoons vanilla
Mix butter and shortening. Beat until very smooth. Slowly add powdered sugar into creamed mixture. Mix in vanilla extract. If this is too thick, you may thin it out with a few tablespoons of milk.
