Three Layer Classic Butter Cake with Chocolate Frosting
Delicious, old-fashion butter cake with fudgy chocolate frosting.
- 1 cup - butter, softened
- 1/2 cup - vegetable shortening
- 2 3/4 cups - Domino® Granulated Sugar
- 5 - large eggs
- 3 cups - cake flour, sifted
- 1/4 tsp - baking powder
- 3/4 cup - evaporated milk
- 1/4 cup - water
- 2 tsp - vanilla
- 1 - (8 oz) package cream cheese, softened
- 1/2 cup - butter, softened
- 1 - (16 oz) box Domino® Confectioners Sugar (4 cups)
- 1/3 cup - dry cocoa
- 1 tsp - vanilla
Preheat oven to 350°F and arrange racks to oven center. Grease three 9-inch round cake pans and line bottoms with rounds of waxed paper or parchment paper. Grease top of paper and sides of pans well, then dust with flour.
Cream the butter and shortening with the sugar until very light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder. Set aside. Combine milk with water and vanilla extract. Add flour mixture to batter alternately with milk mixture, beginning and ending with flour mixture.
Divide batter evenly among pans and bake 30-35 minutes or until a wooden pick inserted in the center of cake comes out clean. Cool layers in pans for 10 minutes, then turn out onto racks to complete cooling.
To prepare icing, beat cream cheese with butter until smooth. Gradually beat in confectioners' sugar on a medium speed setting until light and fluffy. Blend in cocoa and vanilla extract and continue beating until frosting is smooth. Spread generously and smoothly between layers and over the sides and top of cake. Pipe four lines of icing across cake top forming a plaid-like "L" design and complete the pattern with three dots
Makes one 9-inch three layer cake.