chocolate cake w/ chocolate butter cream frosting

How To Make chocolate cake w/ chocolate butter cream frosting

• 1

  Preheat oven to 350 degree F. Line 2 - 9 inch cake pans with wax paper cut out to fit bottom of pans; grease and flour. Set aside. You can also bake this cake in a 9 x 13 inch cake pan.
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  2

  Microwave baking bars in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
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  3

  Beat sugar and butter in large mixer bowl. Add flour, milk, water, eggs, lemon juice, vanilla extract, baking powder, baking soda and salt; beat on low speed until blended. Beat on high speed for 2 minutes. Beat in melted chocolate.
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  4

  Pour into two well-greased and floured 9-inch round baking pans or one 13 x 9-inch baking pan.
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  5

  Bake for 30 -35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 20 minutes; invert onto wire racks to cool completely before frosting.
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  6

  Frosting: Microwave baking bars and butter in small, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool to room temperature. Beat sugar, 1/2 the milk, vanilla extract and salt into chocolate mixture just until of spreading consistency. Add the remaining milk if needed. Makes 2 cups approximately. ( I doubled the batch for the layer cake ).
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  7

  Enjoy!
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