CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

It is my first time making a cake and frosting from scratch. A lot of work but worth it. My daughter actually wants me to make this cake for her birthday.

I adapted the recipe of the cake from the Hershey's Recipe Collection and adapted the frosting from Taste of Home magazine.

http://www.amazon.com/gp/product/1412777887/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1412728525&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0WJ90KNDHHDRRN75G87T

http://www.tasteofhome.com/

PERFECTLY CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

INGREDIENTS:

FOR THE CAKE:

2 cups granulated white sugar

1 ¾  cups all-purpose flour

¾ cup unsweetened cocoa

1 ½  teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup whole milk

½ canola oil

2 teaspoons vanilla extract

1 cup boiling water
Pam baking spray

Heat oven to 350ºF. Spray two 9-inch round baking pans with Pam baking spray.

Mix sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Add eggs, milk, oil and vanilla; beat for 2 minutes. Add boiling water and stir. Please note that the batter is thin. Pour batter evenly into prepared pans.

Bake for 30 to 35 minutes. Remove from oven and let it stand for 10 to 15 minutes to cool, remove from pans and check if completely cool. Freeze or refrigerate for 15 minutes before frosting. 

FOR FROSTING:

½ cup butter, softened

4 cups confectioners sugar

½ cup unsweetened cocoa

6 tablespoons of whole milk

In a large bowl mix everything together; beat until desired consistency is achieved. Cool in the fridge for 30 minutes to an hour.