Birthday

Katherine's Chocolate Cake w/Buttercream Frosting is for Dessert.

Katherine's Chocolate Cake w/Buttercream Frosting takes 40 minutes to prepare.

Katherine's Chocolate Cake w/Buttercream Frosting takes 30 minutes to cook.

Katherine's Chocolate Cake w/Buttercream Frosting makes 16 servings.

The ingredients for Katherine's Chocolate Cake w/Buttercream Frosting are:

Ingredients:
*Flour, white, 1.75 cup
Cocoa, dry powder, unsweetened, .75 cup
Granulated Sugar, 2 cup
*Canola Oil, .5 cup
Salt, .5 tsp
Egg, fresh, 2 large
Milk, 1%, 1 cup
Baking Powder, 1.5 tsp Baking Soda, 1.5 tsp
Vanilla Extract, 2 tsp
Boiling Water, 1 cup (8 fl oz)

Frosting:
Butter, unsalted, Room Temp. 1.5 cup
Salt, .5 tsp
Good Quality Semisweet chocolate, 8 oz
Milk, 1%, 2 fl oz
Vanilla Extract, 1 tsp
Confectioners sugar, 3 cups

Here is how you make Katherine's Chocolate Cake w/Buttercream Frosting:

1. Heat oven to 350?F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350? F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350?F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350?F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350?F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. Frosting:Cream butter with mixer until creamy and a bit fluffy.Add melted chocolate and salt and vanillaMix in suger until desired consistencyNumber of Servings: 16Recipe submitted by SparkPeople user DEMOCRATBABE.

The nutritional information for Katherine's Chocolate Cake w/Buttercream Frosting is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 541.6

• Total Fat: 29.5 g
• Cholesterol: 73.4 mg
• Sodium: 327.5 mg
• Total Carbs: 69.7 g
• Dietary Fiber: 2.5 g
• Protein: 4.4 g