Ingredients: |
Ingredients: 2 cups All-Purpose Flour
1 1/2 cups Whole Milk
2/3 cups Granulated Sugar
2/3 cups Dark Brown Sugar
1/2 cups Unsweetened Cocoa
3/4 cups Butter
3 large Eggs
2 teaspoons Vanilla Extract
1 teaspoons Baking Powder
1 teaspoons Baking Soda
1/2 teaspoons Salt
Fudge Frosting
8 ounces Cream Cheese, softened
4 tablespoons (1/2 stick) Butter, softened
3 tablespoons Whole Milk
3 cups Confectioners' Sugar, sifted
2/3 cups Cocoa
1/8 teaspoons Salt
1 1/2 teaspoons Vanilla Extract
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Directions: |
Directions:Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 8-inch cake pans with softened butter. Dust with flour and tap out any excess. Set aside. In a large bowl, using a mixer set at low speed, combine the flour and remaining 10 ingredients. Increase mixer speed to medium and continue to beat for 3 more minutes.
Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched. Cool in the cake pans on a wire rack for 10 minutes. Using a knife, loosen the cake layers from the pan sides. Invert cake layers onto the wire rack to cool completely.
For Frosting:
In a medium bowl, using a mixer set at medium speed, beat the cream cheese, butter, and milk together until smooth. Add the sugar, cocoa, and salt and continue to beat until blended.
Reduce mixer speed to low, add the vanilla, and beat until smooth. Cover and chill for at least 30 minutes before using.Use a serrated knife to level the tops of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1/2 cup of frosting on top of the layer and spread evenly. Place the second layer on the first and cover the top and sides with the remaining icing. Remove paper strips and serve. Store refrigerated for up to 4 days.
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This recipe for Chocolate Dump Cake is from