Cupid's Chocolate Cake
Source of Recipe
Aunt Saunny
12-14 Servings
1 cup butter or margarine, softened
2 1/2 cups sugar
4 eggs
2 1/2 teaspoons vanilla extract, divided
2 3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups water
1 cup whipping cream
1/4 cup confectioners' sugar
4 cups buttercream frosting of your choice
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 1/2 teaspoons 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 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a mixing bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator.
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