Yield
Makes 12 servings

You'll need 2 (9-inch) round cakepans that are at least 2 inches deep for this cake. If your pans are only 1 1/2 inches deep, use 3 pans, and reduce baking time to 25 to 30 minutes.

How to Make It

Step 1

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.

Step 2

Spread Vanilla Buttercream Frosting between layers and on top and sides of cake.

Ratings & Reviews

izzyluve's Review

aettel
November 29, 2013
N/A

Kenzi1's Review

tes1979
September 23, 2012
N/A

tes1979's Review

izzyluve
November 06, 2010
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!

aettel's Review

Kenzi1
December 05, 2008
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!)