Categories: Cakes
Ingredients
- 1 C butter or margarine, softened
- 2-1/2 C sugar
- 4 eggs
- 2-1/2 tsp vanilla extract, divided
- 2-3/4 C all-purpose flour
- 1 C baking cocoa
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 C water
- 1 C whipping cream
- 1/4 C confectioners' sugar
- Frosting
Directions
-
In a mixing bow, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in 1-1/2 tsp vanilla. Combine dry ingredients; add to the creamed mixture, alternately with water. Pour into three greased and floured 9 inch round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a mixing bowl beat cream until stiff peaks form. Beat in confectioners’ sugar and remaining vanilla. Place bottom cake on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator.