| Servings |
12 servings
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Ingredients
Chocolate Cake
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 tsp vanilla extract
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup boiling water
Vanilla Buttercream
- 2 cups unsalted butter room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 tbsp heavy cream
Ingredients
Chocolate Cake
Vanilla Buttercream
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Instructions
Chocolate cake
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray.
- In a stand mixer, mix together sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Add the eggs, vanilla, milk, and oil and combine.
- Add the boiling water and put the mixer on low until everything is combined.
- Scrape the bottom of the bowl with a spatula and mix everything together. The batter will look thin and this is normal.
- Pour the batter into the greased baking dish. Bake for about 30-35 minutes. Cool on a wire rack. The cake needs to be complete cooled before mixing with the frosting.
Vanilla Buttercream
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar. Add the desired color.
Recipe Notes
Adapted from : Hershey's and Chelsweets
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