Supreme Chocolate Cake

By flour_arrangements

HELENE BRULE-BESNER • Hamilton, Ontario
This dessert is so quick to make and looks stunning. My
family loves it, and it’s popular at church potlucks.
Whenever this cake is in the fridge, a big “mouse” in
our house eats the leftovers during the night!

Ingredients

• FROSTING:
• 3/4 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1-1/2 teaspoons vanilla extract
• 3/4 cup baking cocoa
• 3/4 cup boiling water
• 1 cup buttermilk
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 carton (8 ounces) whipped cream cheese
• 1-1/4 cups confectioners’ sugar, divided
• 2 teaspoons vanilla extract
• 1-1/2 cups heavy whipping cream
• Maraschino cherries and fresh mint, optional

Details

Servings 12

Preparation

Step 1

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

2. In a bowl, whisk cocoa and water until smooth; stir in
buttermilk. Sift together flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.

3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

4. For frosting, in a mixing bowl, beat cream cheese until light. Add 1/2 cup confectioners’ sugar; mix well. Add the vanilla, cream and remaining sugar; beat until frosting reaches desired consistency. Place one cooled cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Garnish with maraschino cherries and mint if desired. Refrigerate leftovers.