CHOCOLATE CAKE
1 cup butter or margarine, softened
2-½ cups sugar
4 eggs
2-½ tsp vanilla extract, divided
2-¾ cups all purpose flour
1 cup baking cocoa
2 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups water
1 cup whipping cream
¼ cup confectioner’s sugar
In a 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 1-½ tsp vanilla.
Combine dry ingredients; add to the creamed mixture alternately with water. Pour into three greased and floured 9-in round baking pans.
Bake at 350* for 25-30 minutes or until toothpick inserted near center comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely.
For filling: Beat cream until stiff peaks form. Beat in confectioner’s sugar and remaining vanilla. Place bottom cake layer on serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost with butter cream frosting. Store in refrigerator.
BUTTERCREAM FROSTING
1 cup butter, softened
6-7 cups powdered sugar
¼ tsp salt
6-9 Tbsp milk
2 tsp vanilla
Cream butter until fluffy. Add part of sugar and salt. Beat. Add remaining sugar and milk in small batches until correct consistency.
