Back 1 3/4 Cups All-Purpose Flour
1 Cup less 1 Tbsp. Watkins Baking Cocoa
1 1/4 teas. Baking Soda
1/8 teas. Salt
3/4 Cup (1 1/2 Sticks) Butter, softened
2/3 Cup Granulated Sugar
2/3 Cup Firmly Packed Brown Sugar
2 Large Eggs
2 teas. Watkins Vanilla Extract
1 1/2 Cups Buttermilk
Frosting and Garnish:
1/2 Cup (1 Stick) Butter softened
1 1/2 Cups Confectioners Sugar, sifted
3 oz. (3 Squares) Unsweetened Chocolate, melted
2 teas. Watkins Vanilla Extract
Chocolate Shavings (optional)
Preheat oven to 350 degrees F. Line bottoms of two 9 inch round cake pans with waxed paper. Greased paper and sides of pans. Dust with flour. Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Divide batter equally between prepared pans. Bake cakes until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer pans to wire rack to cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers top-side up and cool completely.
To prepare frosting, beat butter and confectioners' sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth.
Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frostin on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with Chocolate shavings and slicing. Makes 12 servings.
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.