I’m pretty proud of this post because this is my first attempt of making a cake with frosting completely from scratch. I’ve always used cake mix from a box (gasp) and never really tried to bake. This definitely isn’t a recipe for one, but who wants to eat dessert alone all the time? So invite your friends over (especially if your friends have more cake baking experience than you), eat and be merry!
1/2 cup of Hershey’s Cocoa
1/2 cup boiling water
1 teaspoon vanilla
2/3 cup shortening
2 1/4 cups of all purpose flour
1 3/4 cup of sugar
1 1/2 teaspoons baking soda
1/2 teaspoon of salt
1 1/3 cups of buttermilk
Two 9 inch pans or three 8 inch pans
1. In a bowl, stir in your boiling water with your cocoa until smooth. Set aside.
2. In a separate mixing bowl, cream shortening, sugar and vanilla until fluffy. Add the eggs and beat.
3. Combine buttermilk, flour, baking soda and salt into creamed mixture alternately. Blend in the cocoa mixture.
4. Grease and flour your 9 inch pans. This can me done by coating your pan with shortening and adding a little flour to the pan and spread evenly. Make sure you cover the bottom and the sides of the pans to avoid the cake from sticking.
5. Pour mixture into pans and bake at 350 degrees for 25 to 30 minutes. Be sure to check your cake with a toothpick at the 20 minute mark just in case your oven runs a little hotter to avoid overcooking.
6. Remove from the oven and let it sit fro 10 minutes before removing it from the pan to finish cooling before frosting.
Chocolate Buttercream Frosting
Ingredients (2 cups of Frosting):
2 2/3 cups of Confectionery Sugar
1/4 tablespoons of Hershey’s Cocoa (If you want more chocolate flavor, you can add up to 3/4 cup of cocoa)
6 Tablespoons of butter or margarine, softened
4-5 Tablespoons of Milk
1 Teaspoon of Vanilla
1. Combine sugar and cocoa.
2. Add butter, milk and vanilla. Beat until desired consistency.
(For a glossier texture, add 1 tablespoon of light corn syrup)
3. Frost your cake and eat with ice cream! Enjoy!