Girls With The Mostest

Doreen

EVERYBODY’S FAVORITE CHOCOLATE CAKE

This cake is easy to prepare and maybe frozen, frosted or unfrosted. Delish!!!

Rich Chocolate Cream Frosting
1 pound semisweet chocolate, chopped or grated
2 cups heavy whipping cream
1 t. vanilla

Cake Batter

2 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 t. baking soda
1/2 t. salt
3/4 cup vegetable oil
1/2 cup buttermilk
2 eggs
2 t. vanilla
1 cup boiling water

To make frosting, melt the chocolate with the cream in a saucepan over medium-low heat, stirring constantly with wire whisk. Cool the mixture in the refrigerator about an hour. Stir in the vanilla. Beat at highest speed just until mixture becomes thick and fluffy, about 1 to 2 minutes. Store in fridge.

Preheat oven to 350*. Grease three 8 in. or two 9 inch pans or a 13 x 9 inch pan. Line the bottom of the pans with wax paper cut to fit. Grease and flour the paper.

Combine the flour, sugar, cocoa powder, baking soda and salt in a large mixing bowl. Add the oil, buttermilk, eggs, and vanilla. Beat 2 minutes at medium speed. Stir in the boiling water until blended. The batter will be thin.

Pour the batter evenly into the prepared pan. Bake 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool in the pans on wire racks 5 minutes. Remove the cakes from the pans and finish cooling them on wire racks. Spread frosting between the layers and on the outside of the cake.