Dark Chocolate Cake (3rd)

Recipe #2496

Frost from this cake

3rd time i made these. Here's the 1st and the 2nd

YIELDS: 2 (8x8) square pan

COMMENT:

Cake just enough sweetness. But the frosting too sweet for the cake. Frosting was a bit thick. Had a hard time frosting the cake and not enough for the 2 layer cake. Cake still domed , but not as domed as the 1st two i baked. I lowered the temp to between 350º and 325º. Cake was moist

RECIPE:

2 cups sugar (1 3/4c)
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F.
2. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
3. In large mixer bow, stir together dry ingredients.
4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
5. Stir in boiling water (batter will be thin). Pour into prepared pan.
6. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
7. Cool 10 minutes; remove from pan to wire racks.

Frosting

2 cups powdered sugar
1/8 teaspoon salt
2 tablespoons butter, room temperature (exact 28g= 2T)
3 tablespoons buttermilk ( around 4 T water, because i let the frost rest, it hardened)
4 ounces unsweetened chocolate, melted and cooled (semi sweet)
1 teaspoon vanilla
For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla. If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.