Chocolate Cake
~~Ingredients ~~
2-3/4 cups all-purpose Flour
2-3/4 cups Sugar
3/4 cup Hershey’s Cocoa
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup vegetable oil
3 large eggs
1-1/2 cups Buttermilk
2 teaspoons Pure Vanilla
1/2 cup boiling Water
Chocolate Buttercream:
1-1/2 cups unsalted Butter, room temp
1 cup Hershey’s Cocoa
5 cups Powdered Sugar
1/3 cup Cream or milk
~~INSTRUCTIONS~~
Preheat oven to 350 degrees.
In a large bowl, sift together the dry ingredients, the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
In mixing bowl, add the oil, eggs, buttermilk, and vanilla for 1 minute. Add the dry ingredients to the wet ingredients and mix just until combined. Do not over mix. Pour in the hot water and mix together. The batter will be liquidy.
Spray three 8-inch cake pans with non-stick cooking spray or coat with cake release. Pour the batter evenly into each pan. Bake at 25-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean.
Let cool completely before frosting.
Chocolate Buttercream:
In a mixing bowl, cream together the butter, cocoa, powdered sugar and cream until light and fluffy. You can add more cream or milk depending on the consistency you want. Once the cakes have cooled considerably and have been removed from the pans. Add the first layer to your cake plate, frost and continue with other layers.
Decorate if desired, or serve it with ice cream and Hershey’s syrup.
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