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    CHOCOLATE CAKE W/BUTTERCREAM


    Source of Recipe


    Buttercup Bake Shop

    List of Ingredients




    Favorite Chocolate Cake


    1 Cup Butter (2 Sticks) No substitutions.
    6 TBS Cocoa
    1 Cup Water
    2 Cups Sugar
    1 Tsp Baking Soda
    1/ 2 Tsp Salt
    2 Cups Flour
    2 Eggs
    1/2 Cup Sour Cream

    Recipe





    Boil butter, cocoa and water. Stir in sugar. Remove from heat. Beat. Cool slightly. Add flour and the rest of the ingredients. Beat. Pour in greased 9x13 pan. Bake 375 for 25-30 min.



    Chocolate Buttercream

    1 lb. butter, softened
    12 oz. semi-sweet chocolate
    2-3/4 c. confectioners' sugar
    1/4 c. whole milk
    1 tsp. vanilla

    Cream butter until light and fluffy, 5 min. Melt chocolate in microwave or double boiler, set aside to cool 20 min. When cool, add to butter, mix on low speed until just combined. Scrape sides of bowl, add confectioners' sugar, milk, vanilla. Using low speed, mix thoroughly; no confectioners' sugar should be visible, it should be smooth and medium-brown in color. Do not refrigerate; use immediately or store in airtight container up to 2 days. Will frost 24-27 cupcakes.
 

 

 

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