 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 14 |
|
Ingredients:
1/2 cup baking cocoa |
1 cup hot water |
3/4 cup butter, softened |
2 3/4 cups packed brown sugar |
3 eggs |
2 1/2 cups flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 cup buttermilk |
1 1/2 teaspoons vanilla extract |
1 cup sugar |
2 tablespoons cornstarch |
1 cup milk |
2 teaspoons vanilla extract |
1 cup butter, softened |
1/4 cup butter, softened |
2 tablespoons baking cocoa |
1/4 cup milk |
2 cups confectioners' sugar |
Directions:
1. In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.
2. Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.
4. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
5. For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
|
|