Chocolate Cake With Double Frosting Recipe




 Cocoa14 Tablespoon
 Boiling water1 Cup (16 tbs)
 Butter/Margarine2 Tablespoon, softened
 Sugar2 Cup (32 tbs)
 Cake flour2 Cup (32 tbs), sifted
 Baking soda1 Teaspoon
 Baking powder1⁄2 Teaspoon
 Salt1 Teaspoon
 Shortening1⁄2 Cup (8 tbs)
 Buttermilk1⁄2 Cup (8 tbs)
 Vanilla extract1 Teaspoon
 Frosting1 Cup (16 tbs)
 Chocolate frosting1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 2421 Calories from Fat 844

% Daily Value*

Total Fat 96 g147%

Saturated Fat 30 g149.9%

Trans Fat 4.5 g

Cholesterol 162.5 mg

Sodium 1651.7 mg68.8%

Total Carbohydrates 404 g134.6%

Dietary Fiber 34.6 g138.3%

Sugars 271.8 g

Protein 35 g69%

Vitamin A 8.3% Vitamin C

Calcium 25.7% Iron 68%

*Based on a 2000 Calorie diet


Combine cocoa, boiling water, and butter, stirring until mixture is smooth, set aside to cool.
Combine sugar and next 4 ingredients in a mixing bowl, add cocoa mixture and shortening, beating at medium speed of an electric mixer until blended.
Add buttermilk, eggs, and vanilla, beat 2 minutes or until blended.
Pour batter into 3 waxed paper-lined and greased 8-inch round cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and let cool completely on wire racks.
Spread Never Fail Frosting between layers and on top of cake.
Spread Chocolate Frosting over top and sides of cake.
Garnish with chocolate curls, if desired.