1 3/4 cups all-purpose
flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk*
Chocolate Frosting:
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
2 (10 to 12-ounces each)
jars lemon curd
Heat oven to 350°F
(175°C). With parchment or wax paper, line bottoms of two
9-inch round cake pans; grease sides.
For Cake: Combine flour;
cocoa and baking soda; set aside.
In a large bowl, beat
butter and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Beat in vanilla. Add flour
mixture alternately with buttermilk, beating until combined.
Pour batter into prepared pans.
Bake 25 to 28 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pans to wire racks. Cool completely.
For Chocolate Frosting:
In a large bowl, combine powdered sugar, cocoa, butter and vanillal;
beat until well mixed. Add
milk, 1 tablespoon at a time, beating to desired consistency.
To Assemble: Place 1 cake
layer on serving plate. Place lemon curd in a bowl and stir until
smooth. Spread about 3/4 cup curd over top of layer; place remaining
cake layer on top. Spread frosting on sides, making a rim about
1/4-inch high above top of cake. Spread remaining curd on top
of cake. Refrigerate leftover cake.
Makes 12 servings.
*Or place 4 1/2 teaspoons
white vinegar in a measuring cup and add milk to equal 1 1/2
cups. Allow to set for 2 to 3 minutes before using.
Save this Recipe on Delicious |||
