INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 ½ cup granulated sugar
• 1 cup unsalted butter (2 sticks), softened
• 2 eggs room temperature
• 2 egg yolks room temperature
• 2 teaspoons McNess Champion Madagascar Vanilla Compound
• 1 teaspoon butter flavoring, optional
• 1 cup buttermilk, room temperature

INSTRUCTIONS

1. Preheat oven to 325 F. Spray two 9-inch round cake pans with baking spray or grease and lightly flour the pans. Set aside.
2. In a medium-size bowl, whisk together the dry ingredients. Set aside.
3. In a large stand mixer or using a hand mixer with a large bowl, cream together sugar and butter. Mix in eggs and yolks, one at a time, mixing after each egg.
4. Mix in vanilla extract and butter flavoring.
5. Add the dry ingredients into the wet ingredients, alternating with the buttermilk. Mix until batter is fluffy, be sure to scrape down the sides of the bowl.
6. Pour batter evenly into prepared pans and use a spatula to spread in an even layer. Bake for 30-35 minutes or until golden around the edges and moist crumbs cling to a toothpick inserted into the center.
7. Cool cakes on wire racks for 10 minutes then turn out onto cake racks to complete cooling process.

Cooked Chocolate Frosting

• 2 cups of granulated sugar
• 1/2 cup of unsweetened cocoa
• 1/2 cup of milk
• 1 stick of butter (melted)
• 1 1/2 teaspoon vanilla

INSTRUCTIONS

1. In a medium size saucepan, incorporate all the the ingredients except the vanilla and cook; stirring constantly until mixture comes to a low boil.
2. After reaching the desired consistency, soft ball stage, to your liking, remove from heat and stir in the vanilla.
3. Allow the frosting to cool down really well before frosting the cake layers.
4. Serve immediately, Enjoy!