- TORONTO, ON (M5H2M3)
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Total Time:
1 hour(Cooking)Servings:
16
Ingredients
| 2 cups | all purpose flour |
| 1 1/2 cup | whole milk |
| 2/3 cup | granulated sugar |
| 2/3 cup | dark brown sugar |
| 1/2 cup | unsweetened cocoa |
| 3/4 cup | butter |
| 3 large | eggs |
| 2 tsp | vanilla extract |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 1/2 tsp | salt |
| Frosting | |
| 8 oz | cream cheese |
| 4 tbsp | butter |
| 3 tbsp | whole milk |
| 3 cups | confectioner's sugar |
| 2/3 cup | cocoa |
| pinch | salt |
| 1 1/2 tsp | vanilla extract |
Preparation
- Preheat oven to 350F. Lightly coat two 8" cake pans with softened butter, dust with flour, tap out excess.
- In a bowl, combine flour, sugars, cocoa, baking powder, baking soda, salt. Separately, combine milk, butter, eggs, vanilla. Slowly add wet ingredients to dry ingredients bowl, mixing steadily. Beat to combine well.
- Divide the batter equally between the two pans. Bake on the middle rack, until top springs back lightly when touched. (You can also check with a toothpick, to be sure). Invert cakes onto wire racks to cool completely.
- Meanwhile, make the frosting: beat the cream cheese and butter. Then add milk and combine until smooth. Add sugar, cocoa and salt and beat until blended. Finally, mix in vanilla. Cover and chill for 30 minutes before using.
- If necessary, use a serrated knife to level the tops of the cake layers. Place cake layer trimmed side down on cake plate. Frost the top evenly, then add second cake and cover the top and sides with icing.
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