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Perfect chocolate cake

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Ingredients/Components

sugar
eggs - 4 item
vanilla
pkg
butter or margarine - 1 c
salt - 1/2 tsp
cocoa - 2 c
confectioners sugar
baking powder - 1/2 tsp
baking soda - 2 tsp
boiling water - 2 c
plain flour
butter or margarine, softened - 1 c
light cream - 1/2 c
heavy cream, chilled

How to make perfect chocolate cake:

Frosting:1 (6 oz.) pkg. semi-sweet chocolate pieces1/2 c. light cream1 c. butter or margarine2 1/2 c. confectioners sugar Filling:1 c. heavy cream, chilled1/4 c. confectioners sugar1 tsp. vanilla Cake: In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder. Preheat oven to 350°. Grease well and lightly flour three 9-inch layer cake pans.

In large bowl of electric mixer at high speed, beat butter, sugar, eggs and vanilla until light, about 5 minutes. At low speed, beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans. Bake 35 to 40 minutes or until surface springs back when gently pressed with fingertip. Cool in pans for 10 minutes. Carefully loosen sides with spatula; remove from pans onto racks.

Frosting: In medium saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners sugar. In bowl set over ice, beat until holds shape.

Filling: Whip cream (do not overmix) with sugar and vanilla. Refrigerate.

To Assemble Cake: On plate, place a layer, top side down and spread with half of cream. Place second layer, top side down; spread with rest of cream. Place third layer, top side up.

To Frost: With spatula, frost sides first, covering whipped cream; use rest of frosting on top, s

Recipe categories: Desserts, Cakes, Cake fillings and frostings.

Rating:

4.2

Average rating: 4.2, total votes: 6

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butter, softened, sugar, cream cheese, pkg, boiling water, box raisins