- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/8 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2/3 cup white sugar
- 2/3 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- 3/4 cup unsalted butter, softened
- 1 (16 ounce) package confectioners' sugar, sifted
- 3 (1 ounce) squares unsweetened chocolate, melted
- 2 teaspoons vanilla extract
- Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
- In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
- Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
- To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.
09/18/2019
recipepes.com
fudge layer cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
