Chocolate Cake With Double Frosting
|Boiling water||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, softened|
|Sugar||2 Cup (32 tbs)|
|Cake flour||2 Cup (32 tbs), sifted|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Frosting||1 Cup (16 tbs)|
|Chocolate frosting||1 Cup (16 tbs)|
Combine cocoa, boiling water, and butter, stirring until mixture is smooth, set aside to cool.
Combine sugar and next 4 ingredients in a mixing bowl, add cocoa mixture and shortening, beating at medium speed of an electric mixer until blended.
Add buttermilk, eggs, and vanilla, beat 2 minutes or until blended.
Pour batter into 3 waxed paper-lined and greased 8-inch round cakepans.
Bake at 350Â° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and let cool completely on wire racks.
Spread Never Fail Frosting between layers and on top of cake.
Spread Chocolate Frosting over top and sides of cake.
Garnish with chocolate curls, if desired.