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Classic Cocoa Layer Cake

Cake:

3/4 cup butter, softened

1 3/4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt

1 1/3 cups water

 

Cocoa Buttercream Frosting:

6 tablespoons butter, softened
2 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk

1 teaspoon vanilla extract

1. Heat oven to 350°F (175°C). Grease and flour two 8-or 9-inch round baking pans.
2. For Cake: In a medium bowl combine flour, cocoa, baking soda and salt; set aside.
3. In a large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer.
4. Alternately add flour mixture with water to butter mixture, beating until well blended.
5. Pour batter into prepared pans.
6. Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.
7. For Cocoa Buttercream Frosting: In a medium bowl, beat butter, powdered sugar, cocoa, milk and vanilla to spreading consistency, adding more milk, 1 teaspoon at a time, if needed. Frost cooled cake.

Makes 8 to 10 servings.

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