Dragonfly Dark Chocolate Cake

By nanasally4

Ingredients

• Ingredients
• CAKE
• 2 2
• c
• all purpose flour
• 2 2
• c
• sugar
• 1/4 1/4
• c
• hershey's special dark cocoa
• 1/2 1/2
• c
• regular cocoa
• 2 2
• tsp
• baking soda
• 1 1
• tsp
• salt
• 2 2
• large eggs
• 1 1
• c
• buttermilk
• 1/2 1/2
• c
• melted butter
• get recipes @ goboldwithbutter.com
• 1/2 1/2
• c
• vegetable oil
• 1 1/2 1 1/2
• tsp
• vanilla extract
• 1 1
• c
• boiling water
• FROSTING
• 1/2 1/2
• c
• butter
• get recipes @ goboldwithbutter.com
• 3 3
• Tbsp
• hershey's special dark cocoa
• 1/2 1/2
• c
• regular cocoa
• abt. 4 1/2
• c
• powdered sugar
• 1/3-1/2 1/3-1/2
• c
• half and half
• 1 1
• tsp
• vanilla extract
• 1 1
• pinch
• salt
• 2 2
• Tbsp
• corn syrup, light

Details

Servings 10
Preparation time 15mins
Cooking time 55mins
Adapted from justapinch.com

Preparation

Step 1

Directions

1
Preheat oven to 300 degrees.

No, this is not a typo. This is a slow bake cake.
2
Grease and flour one 9x13 or three 8" round cake pans.

Use liners if making cupcakes.
3
Put all the ingredients in a large bowl.
4
Mix till smooth.
5
Pour in pan(s).
6
Bake one 9x13 cake, one hour. (Check at 40 min.) Or until toothpick comes out clean.

Bake three 8" round cakes, 40 min. Or until toothpick comes out clean.

Bake cupcakes, 30-35 min. Or until toothpick comes out clean.
7
I have always had trouble with being able to consistently make a creamy chocolate frosting, until I found this tip on the internet... wait for it... melt the butter. lol

So, for the frosting, melt the butter ;)

stir in the cocoa's till smooth

add powdered sugar and half&half alternately till smooth.

stir in vanilla, and salt. Add the corn syrup, stir till creamy.

This will frost an eight inch three layer cake, cut recipe in half for 9x13 or cupcakes