Drop Dead Chocolate Cake With Dark Chocolate Buttercream Icing
Submitted by: fubarbeach1 | Source: Found in my Nana's recipe box
- Servings: 10-12
- Prep Time: 45-60 minutes
- Cook Time: 30-35 minutes
- Total Time: 2 hours
Ingredients:
| 1¾ cups | Cake Flour |
| 2 cups | Sugar |
| 1 tsp | Baking Powder |
| 2 tsp | Baking Soda |
| 1 tsp | Salt |
| 1 tsp | Cinnamon |
| ¾ cups | Cocoa Powder |
| 2 | Large Eggs, at room temperature |
| ¾ cups | Vegetable Oil |
| 1 tsp | Vanilla Extract |
| 1 cup | Sour Milk, whole milk with 1 tbsp white vinegar added |
| 1 cup | Cold Extra Strong Coffee |
| Frosting: | |
| ½ cup | Crisco Shortening |
| ¼ cup | Unsalted Butter, at room temperature |
| 1 cup | Dark Chocolate Cocoa Powder |
| ½ tsp | Vanilla Extract |
| 4 cups | Sifted Powdered Sugar |
| 3 Tbsp | Milk |
Directions:
Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Whisk together to aerate. In a separate bowl, using a mixer, combine sugar, eggs, vegetable oil, sour milk, coffee and vanilla extract. Add wet ingredients to dry and stir until just combined. Evenly pour into cake pans and bake for 30-35 minutes until a toothpick comes out clean. Let cool for 10 minutes, then turn out and cool completely on racks.
Frosting:
Cream together Crisco and butter. Add cocoa powder and vanila extract. Add sugar, one cup at a time, on medium speed. The mix will look dry when combined. Scrape down sides of bowl and add the milk. Icing should become fluffy and smooth. Add extra milk, if needed. Ice the cake and serve.
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