Marcia's Cupid's Chocolate Cake



made with the Whipped Cream  Icing for between the layers as well as the top and sides.  Marcia always slices strawberries and puts them on top and along the bottom edge.  The juice streams beautifully down the sides

1 cup butter, shortening
2-1/2 cup sugar
4 eggs
2-1/2 t. vanilla, divided
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 cups water
1 cup heavy cream
1/4 cup confectioners' sugar
 4 cups buttercream frosting of your choice

1.  In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the 1-1/2 t. vanilla.  Combine dry ingredient; add to the creamed mixture alternately with water.

2  Pour into 3 greased and floured 9" 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 to cool completely.

For the filling, in a mixing bowl,  beat whipping cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.  Place a bottom cake layer on a serving plate; spread with half the filling;
Repeat. Place top layer on the cake.  Frost top and sides of the cake with the buttercream frosting of your choice). 



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