Ingredients: |
Ingredients: 1/2 cup shortening 1 1/2 cups sugar 2 large eggs 1 2/3 cups flour 2/3 cup cocoa 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups buttermilk 2 tsp vanilla 1 (8 oz) package cream cheese, softened 2 Tbsp butter, softened 1 Tbsp cornstarch 1 (14 oz) can sweetened condensed milk 1 large egg 1 tsp vanilla 2/3 cup butter 5 3/4 cups powdered sugar 1 1/3 cups cocoa 1 cup plus 2 Tbsp whipping cream 1 tsp vanilla 3/4 cup pecans, toasted (optional)
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Directions: |
Directions:Preheat oven to 350º. Grease and flour 2 (9-inch) round cake pans; line with wax paper. Grease and flour wax paper. Set aside. Beat shortening at medium speed with an electric mixer until fluffy. Gradually add 1 1/2 cups sugar, beating well. Add 2 eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients. Add to shortening mixture, alternate with buttermilk; beginning and ending with flour mixture. Mix at low speed after each addition until blended. Beat an additional 3 minutes at high speed. Stir in 2 tsp of vanilla. Pour batter into prepared pans and set aside. Beat cream cheese, 2 Tbsp butter, and cornstarch at medium speed until creamy. Gradually add sweetened condensed milk, beating well. Add 1 egg, beat well. Stir in 1 tsp vanilla. Spoon cream cheese mixture over chocolate batter. Bake at 350º for 40 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans, cool completely. Beat 2/3 cup butter at medium speed until creamy. Combine powdered sugar and 1 1/3 cups cocoa. Add to butter alternately with cream; beginning and ending with powdered sugar mixture. Beat until spreading consistency. Stir in 1 tsp vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with nuts if desired. |