Sweet Shop Chocolate Cake
Whipped Cream Filling:
Sweet Shop Chocolate Frosting:
Add eggs one at a time, beating well after each. Combine flour, soda, baking powder and salt in medium bowl; add to creamed mixture alternately with cocoa mixture, beating at low speed, beginning and ending with flour mixture. Stir in vanilla extract. Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks. Spread Whipped Cream
Filling between layers: spread sides with Sweet Shop Chocolate Frosting.
Whipped Cream Filling: Beat whipping cream and vanilla until foamy; add powdered sugar, beating until soft peaks form. Chill. Makes 2 cups Sweet Shop
Chocolate Frosting: Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat at low speed with electric mixer until frosting holds its shape and loses its gloss. Add a few drops of half-and-half if need to make spreading consistency.
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