Prep Time: 45 Minutes
Cooking Time: Bake 33 Minutes
November/December 2020 Dig In Magazine
DirectionsNote: Wash hands with soap and water.
1. Preheat oven to 350 degrees Fahrenheit. Grease and flour 3, 8-inch round baking pans; set aside.
2. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and 2 teaspoons vanilla and, using an electric mixer on medium speed, beat for 2 minutes. Stir in boiling water then evenly divide batter between prepared pans. Bake for 33 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks and let cool completely.
3. In a large bowl using an electric mixer on medium-high speed, whip butter for 5 minutes, scraping sides of bowl as needed. Reduce speed to medium-low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add remaining vanilla, mixing until incorporated. Add melted chocolate and whip at medium-high speed for 2 minutes or until light and fluffy, scraping the bowl as needed.
4. Frost top of 1 cake layer with 1 cup of frosting. Place another cake layer and frost top of that layer with 1 cup of frosting. Place the last cake layer on top of the frosting upside-down, then frost the top and sides. Place remaining frosting in a piping bag and pipe dollops along outer edge. Carefully cover sides of cake with chocolate sprinkles. Light sprinkle top with additional chocolate sprinkles if desired.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 573 (Calories from Fat: 279)
Total Fat: 31g (Saturated Fat: 17g)
Total Carbohydrates: 72g (Dietary Fiber: 2g