cupid's chocolate cake

Name: Cupid's Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) butter, softened; 2 1/2 cup(s) sugar; 4 - eggs; 2 1/2 teaspoon(s) vanilla extract, divided; 2 3/4 cup(s) all-purpose flour; 1 cup(s) baking cocoa; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 2 cup(s) water; 1 cup(s) heavy whipping cream; 1/4 cup(s) confectioners' sugar; 4 cup(s) buttercream frosting of your choice

33 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on Feb 13, 2014

Here is another little recipe from that same old book that I found. From the looks of the photo, that chocolate cake with that butter cream frosting on it looks rich, delectable and absolutely irresistible. One that I'm going to have to try for the next family gathering for sure.

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield 12 - 14

Ingredients

1 cup butter, softened
2 1/2 cups sugar
4 - eggs
2 1/2 teaspoons vanilla extract, divided
2 3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups water
1 cup heavy whipping cream
1/4 cup confectioners' sugar
4 cups buttercream frosting of your choice

How To Make cupid's chocolate cake

Step 1

In a large mixing bowl, 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 teaspoons vanilla. Combine dry ingredients; add to the creamed mixture alternately with water.

Step 2

Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Step 3

FOR FILLING: In a large mixing bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
Step 4

Place bottom cake layer 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 cake in the refrigerator.
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