What would a diner be without chocolate layer cake? This cake is in honor of my husband who loves layer cakes!
A.G.'s Chocolate Layer Cake
You'll Need:
- 2-1/4 cups Sifted Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 3/4 cup Butter
- 1- 1/2 cups Sugar
- 2 large Eggs
- 1-1/4 tsp Vanilla
- 2 oz Unsweetened Chocolate, -Melted And Cooled (2 Squares)
- 1 cup Cold Water
Sift the flour, powder, soda, and salt together in a small bowl. In a large bowl, cream the butter and sugar together until light and fluffy with an electric mixer (medium speed). Add eggs one at a time, beating well after each addition. Add the vanilla and cooled chocolate to the egg/butter mixture. Add the dry ingredients alternately with the water to the mixture. Beat well with every addition. Pour the batter into 2 greased, waxed paper-lined 9-inch round cake pans. Bake at 350 degrees in pre-heated oven for 30 minutes or until the cake tests done. Remove from oven and cool on rack for 10 minutes. Carefully remove layer cake from the pans and finish cooling. Once cool, place one cake layer on a serving plate upside down. If your layer isn't even you may have to carefully slice off the top of the layers to level. If you're adventurous, make four layers by carefully slicing the the two layers into four thinner layers. Be sure to cut the layers even, or they might be too thin in spots, and break. Frost the bottom layer with your favorite frosting, or put pudding in between the lower layers and just frost the top and sides. I like to use my whipped cream icing. Place the second layer on top of the first layer, right side up (slice top if it needs leveling) Continue with same procedure if using four layers. Once all layers are in place, frost the sides and top of the cake.
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