For Mark's birthday he requested a chocolate cake with buttercream frosting. I immediately went to my Southern Living Books and found one in their special publications: Our Best Desserts. It did not disappoint. Be sure to have a gallon 0f milk standing by.
Chocolate Layer Cake with Vanilla Buttercream Frosting
1 1/2 cups semisweet chocolate chips
1/2 cup butter, softened
1 (16 oz) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp salt
1 (8oz) sour cream
1 cup hot water
2 tsp vanilla extract
Garnish: chocolate shavings and curls
1. Preheat oven to 350. Melt chocolate chips in microwave at high 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
2. Beat butter and brown sugar at medium speed with electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
3. Whisk together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
4. Spoon batter into 2 greased and floured 9-inch round, 2 inch deep cake pans.
5. Bake at 350 for 40 to 45 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and let cool 1 hour.
6. Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Garnish if desired.
Vanilla Buttercream Frosting
1 cup butter, softened
1 32oz package powdered sugar
2/3 cup milk
1 TBSP vanilla
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition Stir in vanilla.