2- ¼ Cups Glynis’ Kitchen Scratch Mix 1 Cup Sugar
1 TSP Salt 1 TBL Vanilla Extract
½ TSP Baking Powder 2 Extra Large Eggs (room temperature)
2 TSP Baking Soda ½ Cup Vegetable Shortening or Oil
¾ Cup of Unsweetened Cocoa Powder 1 Cup of Buttermilk (room temperature)
1 Cup of freshly brewed hot coffee (decaf)
Directions: Preheat oven to 350 degrees F.
Place Glynis’ Kitchen Scratch Mix, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl and mix well using a whisk or fork to get rid of any lumps. Set it aside.
In another mixing bowl using a hand or stand mixer whip your eggs until fluffy (about 10 minutes with the whip attachment). Once fluffy, change to the mix attachment then add in the buttermilk and vanilla extract. Mix at a lower speed until smooth.
At a low speed, add in ½ Cup of the Glynis’ Kitchen Scratch Mix dry mixture from the separate bowl along with the shortening. Mix until smooth. Slowly add in the rest of the dry mixture, ½ Cup at a time until smooth.
Slowly add in the hot cup of decaf coffee. Once combined, scrape down the bowl with a rubber spatula.
Pour into 2- 8” round pans) that’s greased or prepped with your favorite non-stick spray.
Bake for 30-40 minutes at 350degrees or until cake tester comes out clean.
Cool for about 30 minutes before turning out onto a cooling rack.
Make Chocolate Frosting while cake is cooling.
Divide round cakes in half and spread a thick layer in-between, on the sides and top of the cake. Use the remaining frosting to pipe out a rosette design around the top and bottom edges.
2 Cups Unsalted butter (room temperature) 4 Cups Powdered Sugar
1 Cup Cocoa Powder 1 TSP salt
1 TBL Vanilla Extract ½ Cup Heavy Whipping Cream
With a hand or stand mixer, beat butter and vanilla extract on medium high speed for about 3-4 minutes or until it appears lighter and fluffier.
In a separate bowl, add powdered sugar, cocoa, and salt and mix well with a whisk to get rid of any lumps.
With the mixer off, add 1 Cup of the powdered sugar/cocoa mixture to the butter mixture. Beat at low, then slowly add in the remaining powdered sugar/cocoa mixture in, 1 Cup at a time.
With the mixer still at low, slowly add in the heavy whipping cream. Once mixed together, turn mixer on medium high and beat until light and fluffy.