Chocolate Cake and Chocolate Buttercream

Facebook: www.facebook.com Link to all my videos: www.youtube.com Ingredient list Chocolate Cake: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY’S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Chocolate Buttercream: 1 1/3 c. (22 tbs.) salted butter, softened 2/3 c. shortening ( I like Crisco) 6 oz. unsweetened chocolate, melted and cooled to room temp. 2 tsp. vanilla extract 1/4-1/2 c. heavy/whipping cream, light cream, half and half, or whole milk 2 lbs. (8 c.) powdered sugar 1-4 tbs. corn syrup Notes for the video: Some people use parchment paper to line the bottoms of their pans, but I’ve always used wax paper. This cake for some reason ALWAYS sticks to the bottom, right in the middle, no matter how well I grease the pans. The wax paper keeps this from happening. You really don’t need to sift to make this cake soft or fluffy, but I tend to have lumps from either the flour, or the cocoa powder, sometimes even the sugar. I LOVE those candy bottles, I currently use them for corn syrup, oil, and vinegar, no drips, they’re wonderful! And yes of course, they are all labelled so there’s no confusion 😀 I’ve used coffee in place of the boiling water with some REALLY delicious results. I recommend a flavored coffee, something that would complement the chocolate. And actually, the hot liquid part is why I like to do it by hand, sometimes I’ll use a …