MOM'S LAYER CAKE WITH FLUFFY CHOCOLATE FROSTING
The Cake Mix Doctor calls for whole milk. I have always used skim because that is what we keep on hand, and I've never had a problem with it. I double the chocolate frosting and make two recipes for one cake so that I can have extra thick layers of frosting!
- Plain white cake mix (1 package)
- 1 c. whole milk
- 1 stick butter, softened or melted
- 3 eggs
- 2 tsp. pure vanilla extract
- Fluffy chocolate frosting (recipe follows)
1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
2. Combine cake mix, milk, butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down sides with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more.
3. Divide batter between prepared pans and place in oven side-by-side. Bake until cakes are golden brown and spring back lightly when pressed (approximately 27-29 minutes).
4. Remove pans from the oven and place them on wire wracks to cool. Run a knife around the edges of each pan and invert on a wire rack.
5. Frost each layer with fluffy chocolate frosting (below) and then frost sides of cake.
Fluffy Chocolate Frosting
- 1 stick butter, softened
- 2/3 c. unsweetened cocoa powder
- 3 c. confectioner's sugar, sifted (approximately 1 box)
- 1/3 c. whole milk
- 2 tsp. vanilla extract
- 1/4 tsp. salt
1. Beat butter and cocoa powder in a large mixing bowl, blend on low until well-combined.
2. Add confectioner's sugar, milk, vanilla extract, and salt. Beat until frosting is light and fluffy (2-3 minutes).
3. Use frosting to frost layer cake or cupcakes of your choice. I always make a double batch of this for a two-layer cake!