Ingredients
CAKE
2 cups granulated sugar
1¾ cups all-purpose flour
¾ cup cocoa powder or Hershey’s Special Dark powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1½ tsp vanilla extract
1 cup boiling water (I used hot, strong coffee)
FROSTING
8 Tbsp butter or margarine, softened
3 cups powdered sugar
⅔ cup cocoa powder or Hershey’s Special Dark powder
⅓ cup milk
1 tsp vanilla extract
Instructions
Preheat oven to 350°F. Grease and flour three 8-inch baking pans.
Stir together all dry ingredients to a large bowl.
Add eggs, buttermilk, oil and vanilla and beat on medium speed about 2 minutes.
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean.
Cool in pans for 10 minutes. Remove cakes from pans to a wire racks and let to cool completely.
FROSTING
Beat butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. If necessary, add a bit of milk to reach desired consistency.
Stir in vanilla. You will get about 2 cups of frosting.
ASSEMBLY
Place first layer of cake on cake plate. Spread about ½ cup of frosting on top in an even layer.
Add second layer of cake and add frosting on top in an even layer.
Add final layer of cake on top and frost the outside of the cake.
Finish off with chocolate curls or other decoration, and set in a fridge for a few hours before serving.
