Chocolate Cake

Hi guys, I was so impressed with the frosting recipe I used for the Carrot cake I made last week that I decided to use it on a Chocolate cake. Nothing fancy with the Chocolate cake, its light and fluffy and not very chocolaty, but the cream cheese frosting takes it to a different level..It’s one of the recipes I use from Better Homes and Gardens. I changed it a little bit, so I’ll put the original recipe and the changes I made..

2 1/4 cups all purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup of butter
1 3/4 cup of sugar
2 eggs
3 ounces of unsweetened chocolate, melted and cooled
1 tsp vanilla

Grease and lightly flour two 9 by 1 1/2 inch pans
or grease one 13 by 9 by 2 inch baking pan. I generally use the
pans I have and adjust the time accordingly.

Stir together flour, baking powder, baking soda and salt
set aside.

In a large mixing bowl beat the butter with an electric mixer
on med to high speed for about 30 seconds. Add sugar and beat
until well blended.

Add eggs one at a time, beating well after each.
Beat in chocolate and vanilla.. Add dry mixture
and 1 1/4 cup of water. ( Instead I used buttermilk)

Be careful not to overmix

Alternating the dry mixture and water or buttermilk.
Beat on low speed after each addition just until combined.

Pour batter into prepared pans. Bake at 350 for 30 to 35
minutes depending on your oven until toothpick comes out
clean. Allow to cool for 10 to 15 minutes and transfer
to wire racks to cool thoroughly.

See Frosting recipe on the Carrot cake to frost or use your favorite

Pre-cut Parchment paper! Time saver! Kuddos to who ever invented these..



Author: Shop and Bake with Connie

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