Old-Fashioned Chocolate Cake with Cocoa Frost

Name: Old-Fashioned Chocolate Cake with Cocoa Frost
Total time: P1H
Yield: 1
Cuisine: Fusion
Ingredients: flour; sugar; cocoa powder; baking soda; salt; water; corn oil; vanilla extract; chocolate, semi-sweet; butter; powdered sugar; milk; vanilla extract; cocoa powder

Submitted by deejay

YIELD

1 Cake

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

Cake

CUPS ALL-PURPOSE FLOUR

CUPS SUGAR

CUP COCOA POWDER
unsweetened

TEASPOONS BAKING SODA

TEASPOON SALT

CUPS WATER
cold

CUP CORN OIL

TABLESPOON VANILLA EXTRACT

1 ½

CUPS SEMI-SWEET CHOCOLATE
semi-sweet chips, null, null *

Frosting

CUP BUTTER
unsalted, plus 2 t, room temperature

CUPS POWDERED SUGAR

TABLESPOONS MILK
whole

1 ¼

TEASPOONS VANILLA EXTRACT

CUP COCOA POWDER
plus 3 t

Directions

For Cake: Preheat oven to 350℉ (180℃).

Butter and flour three 9-inch-diameter cake pans with 1½ inch-high sides.

Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl.

Whisk in dry ingredients. Divide batter among pans.

Sprinkle ½ cup chocolate chips over batter in each pan.

Bake cakes until tester inserted into center comes out clean, about 25 minutes.

Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.

For Frosting: Beat butter in large bowl until fluffy. Gradualy beat in 3 cups sugar.

Beat in 6 tablespoons milk and vanilla.

Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.

Place 1 cake layer, chocolate-chips side up, on platter. Spread ⅔ cup frosting over. Top with second cake layer, chocolate-chips side up. Spread ⅔ cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake.