Cemetery Cake
Source of Recipe
Recipe Saver
Recipe Link: https://recipesaver.com/recipe/cemetery-cake?msg_id=dwctf4w1snc4gd3wm1g7i74hk7shns06&md5=e6f3e142d0adc7df6d1e8757e0c78598&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=SidecarButtonR3R&lctg=d3317f89031be7b798884e0ffdafbc8a List of Ingredients
1 3/4 cups plain or all purpose flour
3/4 cup cocoa powder, unsweetened
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda, bi-carb
2 cups white sugar
1 teaspoon salt
2 eggs
1 cup milk, non-skim
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract
1 cup water, boiling
For the chocolate buttercream:
1 1/8 cups unsalted butter, softened
3 3/4 cups soft icing sugar or powdered sugar
3/4 cup cocoa powder, unsweetened, Dutch processed, and sifted
6 tablespoons milk, plus more as needed
1 1/2 teaspoons vanilla extract, optionalRecipe
Preheat the oven to 350 degrees F with the oven rack in the middle position.
Grease two 9-inch cake pans with butter, then line the bottoms with parchment paper.
Sift the flour, 3/4 cup of the cocoa powder, the baking powder, and the baking soda into a large bowl.
Add the white sugar and the salt to the flour mixture, whisking briefly to combine.
Add the eggs, 1 cup of the milk, the oil, and 2 teaspoons of vanilla extract to the dry mixture and whisk well until lump free, about 30 seconds.
Add the boiling water and whisk to incorporate. The batter should be very thin.
Pour the batter into the prepared cake pans.
Bake until a cake tester inserted into the center comes out clean, about 35 minutes.
Cool the cakes for 10 minutes before turning them out of the pans onto wire racks.
While the cakes cool, place the butter in the bowl of a stand mixer with a paddle attachment.
Beat the butter on medium-high speed until pale, about 3 minutes.
Add 1/2 of the icing sugar and 1/2 of the remaining cocoa powder and beat, starting slow and gradually increasing the speed to medium-high, about 3 minutes in total.
Add the remaining icing sugar and the remaining cocoa powder to the butter mixture, beating again for 3 minutes.
Add the remaining milk and the remaining vanilla extract to the butter mixture, beating again on medium-high speed until incorporated, about 1 minute.
When the cakes have cooled completely, frost them to your taste with the chocolate buttercream.
Serve.
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