Chocolate Buttercream Frosted Chocolate Cake

By srumbel

Simplicity at its best -- this easy Chocolate Buttercream Frosted Chocolate Cake is no exception!
from sweetbakedlife.com

Ingredients

• For the cake:
• 1 box chocolate cake mix
• eggs - per recipe
• milk - substitute for water per recipe
• melted and cooled unsalted butter - substitute for oil per recipe
• For the frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups confectioner's sugar
• 1/2 cup Hershey's cocoa powder
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract

Preparation

Step 1

For the cake:
Heat your oven to 350 degrees. Prepare a 9x13-inch pan with non-stick cooking spray and set aside.

Add all ingredients to a large bowl. With a hand-held mixer, beat on medium speed for 2 minutes until batter is smooth and thick.

Pour batter into prepared pan and bake according to package directions. Approximately 35 minutes. Let cool completely on a wire rack before frosting.

For the frosting:
In a large bowl of a stand mixer with the paddle attachment, beat the butter until soft and creamy (about 2 minutes).

Sift about 3 cups of the confectioners sugar and the cocoa powder together and add to the mixer. Mix on low-speed until incorporated.

Turn your mixer to medium and add the vanilla and the heavy cream and beat for about 2 minutes until you get the consistency you want. If your frosting is too thin, add a bit more sifted confectioners sugar or if your frosting is too thick, add more cream, about 1 tablespoon at a time.

With a spatula or off-set knife, evenly spread the frosting on the top of your cake. Slice and enjoy!

Servings: 12