Ingredients
2 1/2 cup all-purpose flour
1 1/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 cup cocoa powder, Dutch processed
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cup buttermilk
1 cup unsalted butter, room temperature
2 large eggs
1 1/2 tsp pure vanilla extract
6 oz chocolate, melted, semisweet, fine quality
1/2 cup butter
1/4 cup shortening
1/3 cup cocoa powder, unsweetened
2 cup confectioners’ sugar
2 tbsp milk
1 cup hot fudge topping
1 tsp vanilla extract
Preparation
Heat oven to 350 degrees. Butter and parchment line a 9x13-inch baking dish.
Measure all ingredients (except the chocolate) into a large mixer bowl. Blend for 30 seconds on low speed, scraping bowl constantly.
Blend in the melted chocolate and beat 3 minutes on high speed, scraping the bowl.
Spoon into the pans and level them well with an offset spatula. Bake layers for 45-50 minutes or until a toothpick inserted comes out clean. Frost with Chocolate Fudge Butter Cream Frosting
To make frosting, cream together the butter with the shortening in a separate mixer bowl. Sift
Sift the cocoa with the confectioners’ sugar and add to the creamed mixture. Mix together, adding 1 Tbs. at a time of milk to keep mixture smooth.
Don’t add more than 1/4 C. of milk. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
