Chocolate Cake with Chocolate Buttercream Icing
2-1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 squares (6 ounces) semi-sweet chocolate
3/4 cup (1-1/2 sticks) butter , softened
1-1/2 cups granulated sugar
1-1/2 cups milk
About 18 servings.
Preheat oven to 350°F. Spray 9 in. round baking pans with vegetable pan spray.
In medium bowl, combine flour, baking soda and salt. In large microwavable bowl, melt chocolate and butter for 2 minutes or until butter is melted. (Mixture can also be melted on top of stove in heavy saucepan over low heat.) Stir until smooth. Transfer to large bowl; add sugar and beat with electric mixer until well blended. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk; beat until well blended and smooth. Pour into prepared pans.
Bake 32-36 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove to cooling grid; cool completely before decorating.
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