Collector’s Cocoa Cake

3/4 c. butter or margarine, softened
2 eggs
1 3/4 c. sugar
2 c. all-purpose flour
1 tsp. vanilla extract
1 1/4 tsp. baking soda
3/4 c. cocoa
1 1/3 c. water
1/2 tsp. salt

One-Bowl Buttercream Frosting:
6 Tbsp. butter or margarine, softened
1/3 c. milk
2 2/3 c. powdered sugar
1/2 c. cocoa
1 tsp. vanilla extract

Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat one minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into two (8-inch or 9-inch) greased and floured round baking pans. In preheated 350° oven bake 35-40 minutes for 8-inch layers, 30-35 minutes for 9” layers, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting. To make frosting beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. Makes about two cups frosting.

Morrison County Fair Hershey’s Chocolate Recipe Contest, Third Place, Beth Gunderson

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