2 c All-purpose flour 3 lg Eggs
2/3 c Unsweetened cocoa powder 1 ts Vanilla extract
1 1/4 ts Baking soda 1 1/2 c Milk
1/4 ts Baking powder Chocolate Frosting, follows
2/3 c Butter or margarine, Garnish:
At room temperature Chocolate curls
1 2/3 c Sugar
Adjust oven racks to divide oven into thirds. Heat oven to 350’F.
Grease three 8-inch layer-cake pans. Line bottoms with waxed and
grease paper. Sprinkle in flour and rotate pans to coat bottoms and
sides. Shake out excess. Mix the first 5 ingredients until well
blended. Beat butter, sugar, eggs and vanilla in a large bowl with
electric mixer until fluffy. Gradually stir in flour mixture
alternately with milk until just blendedPour into prepared pans,
about 2 cups in each. Stagger pans on oven racks and bake, switching
position of pans once to ensure even layers, 20 to 25 minutes or
until pick inserted in center comes out clean. Cool in pans on wire
racks 10 minutes. Invert cakes on racks, remove pans an peel off
paper. Turn cakes right side up and cool completely. fill and frost
with Chocolate Frosting. garnish with chocolate curls and a dusting
of confectioners’sugar.
Yields
12 servings