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Chocolate Layer Cake Recipe

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This recipe for Chocolate Layer Cake, by , is from The Kadwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

sherry Kadwell
Added: Wednesday, July 9, 2008


1 cup of butter,softened
1 1\2 of granulated sugar
2 eggs
1 TSR of vanilla
2 cups of all-purpose flour
1\2 cuups of cocoa powder
1 tsp each of baking powder and baking soda
1/4 tsp of salt
1 1\2 cups of buttermilk

Chocolate Icing:
1 1\2 cups of unsalted butter, softened
1\2 cups of whipping cream
1 tsp of vanilla
3 cups of icing sugar
6 oz of unsweetened chocolate, chopped, melted, and cooled

Chocolate Cake: Grease two 8-inch springform pans or grease two 8-inch round metal cake pans and line the bottoms with the parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into prepared pans, smoothing tops.
Bake in centre of 350F (180C) oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks.
Cut each cake horizontally into 2 layers.

Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted chocolate until fluffy and smooth.

Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about 3/4 cup of the icing; cover with remaining half, cut side down. Spread top with another 3/4 cup of the icing. Repeat with remaining layers, spreading remaining icing over side and top. Remove paper strips.

Number Of Servings:
Number Of Servings:
Serves 12




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