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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This dessert is so quick to make and looks stunning, writes Helene Brule-Besner from Hamilton, Ontario. My family loves it...and it's popular at church potlucks. Whenever this cake is in the fridge, a big 'mouse' in our house eats the leftovers during the night! Ingredients:
3/4 cup butter, softened |
2 cups sugar |
4 eggs |
1-1/2 teaspoons vanilla extract |
3/4 cup baking cocoa |
3/4 cup boiling water |
1 cup buttermilk |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
frosting: |
1 carton (8 ounces) whipped cream cheese |
1-1/4 cups confectioners' sugar, divided |
2 teaspoons vanilla extract |
1-1/2 cups heavy whipping cream |
maraschino cherries and fresh mint, optional |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. beat in vanilla.
2. In a bowl, whisk cocoa and water until smooth; stir in buttermilk. Sift together flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4. For frosting, in a bowl, beat cream cheese until light. Add 1/2 cup confectioners' sugar; mix well. Add the vanilla, cream and remaining sugar; beat until frosting reaches desired consistency. Place one cooled cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Garnish with maraschino cherries and mint if desired. Refrigerate leftovers. Yield: 12-14 servings.
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