Recipe by Shannon 24
I found this recipe in the Taste of Home Magazine, it is by Shelain Duncan. I made this for my husband birthday when we were first married. I think he was trying to pull a fast one on me. I found out later that his mom always refused to make Chocolate cake with white icing. I have attempted this feat twice in our 7 years of marriage - you think I would have learned! Anyways, despite MY cakes end appearance, it tasted wonderful!
Top Review by 2Bleu
Soooooo Yummy! Buddha decided to half the recipe and make 6 jumbo cupcakes. When I explained that this was for the Photo Tag Game, and it was supposed to be a whole cake, he said 'No problem' and turned each one into a layer cake using cream cheese icing. This explains the photo. These truly are cupid's cakes because only for love would someone go thru all that trouble to fix their err. ;) That said, he said they were simple to make, and we both felt the taste is extremely moist and very flavorful. A definite keeper and a must try recipe. :)
- 1 cup butter or 1 cup margarine, softened
- 2 1⁄2 cups sugar
- 4 eggs
- 2 1⁄2 teaspoons vanilla, divided
- 2 3⁄4 cups flour
- 1 cup cocoa
- 2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 cups water
- 1 cup whipping cream
- 1⁄4 cup icing sugar
- 4 cups buttercream frosting, of your choice
Directions See How It's Made
- Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
- Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9" round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
- Cool for 10 minutes before removing from pans to wire racks.
- For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
- Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!