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Perfect Chocolate Cake Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, D
    MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 c Cocoa

    2. 2 c Boiling water

    3. 1 c Butter, softened

    4. 2 1/2 c Sugar

    5. 4 Eggs

    6. 2 3/4 c Flour

    7. suggest others do so also)

    8. 2 ts Baking soda

    9. 1/2 ts Baking powder

    10. 1/2 ts Salt

    11. 1 1/2 ts Vanilla

    12. Whipped Cream Filling:

    13. 1 c Whipping cream,

    14. 1 ts Vanilla, and 1/4 c Sifted powdered sugar

    15. Perfect Chocolate Frosting:

    16. 1 (6 oz) package seme-sweet

    17. 1/2 c Half and half,

    18. 3/4 c Butter

    19. 2 1/2 c Sifted powdered sugar

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees.

    2. Grease and flour 3 9" round cake pans.

    3. Combine cocoa and boiling water, stir until smooth, then set aside.

    4. Cream butter, gradually add sugar, beating well at mdm speed of an electric mixer.

    5. Add eggs, one at a time, beating well after each addition.

    6. Combine flour, soda, baking powder, and salt; add to creamed mixture alternating with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with the flour mixture.

    7. Stir in the vanilla.

    8. Do not overbeat.

    9. Pour pans and ake 20 minutes or until a wooden pick inserted into the center comes out clean.

    10. Cool pans 10 minutes.

    11. Remove the cake from pans; cool completely.

    12. Spread filling between layers; spread frosting on top and sides.

    13. Chill until serving time.

    14. Filling: Beat whipping cream and vanilla until foamy.

    15. Gradually add powdered sugar, beating until soft peaks form.

    16. Chill.

    17. Yield: 2 c Frosting: Combine chocolate, half and half, and butter in a heavy saucepan; cook over mdm heat, stirring until chocolate melts (I used a glass measuring c and the microwave).

    18. Remove from heat; add powdered sugar, mixing well.

    19. Set saucepan in ice, and beat at low speed of an electric mixer until the frosting holds its shape and loses its gloss.

    20. Add a few more drops of half-and-half if needed to make spreading consistency.

    21. Yield: 2 1/2 c

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