Spoon batter evenly into 2 greased and floured 9-inch round cake pans (pans must be 2 inches deep). Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
Spread Vanilla Buttercream Frosting between layers and on top and sides of cake.
I am an experienced cake baker, but this cake did not turn out well at all. The cake came out of the pans fine, but when I tried to apply the buttercream frosting, the cake fell apart. The cake was also way too rich. I immediately threw the recipe in the trash after finishing. What a complete waste of time and ingredients!
I made this recipe into cupcakes and they turned out delicious. Very brownie-like and rich. I baked them for over 20 minutes until the toothpick came out clean. I frosted them w/ the vanilla buttercream and decorated them with molded chocolate roses. They turned out beautiful and delicious. I liked the richness, but some may think it is too much. Chocolate frosting would have been too much (even for me!)
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