Yellow Cake with Chocolate Buttercream

Ingredients:

For the Cake:

• 2 1/4 cups all purpose flour
• 1/4 cup corn starch
• 1 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter flavored Crisco
• 1/4 cup vegetable oil
• 3 eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk

For the Buttercream:

• 1 1/4 cup butter flavored Crisco
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 5 cups powdered sugar
• 1/3 cup semi-sweet chocolate, melted

Directions:

For the Cake:

1. Preheat the oven to 350 F. Butter and flour 3 round 6 inch cake pans. Set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, corn starch and salt. Set aside.
3. In a separate medium mixing bowl, cream together the crisco and sugar with an electric mixer on medium-high speed until light and fluffy. Beat in the oil and vanilla.
4. Beat in the eggs, one at at time, mixing well after each addition. Scrape the bowl as needed.
5. Add the flour and buttermilk in alternating batches, mixing well after each addition, starting with the flour and ending with the flour.
6. Divide the batter evenly among your prepared pans. Bake for 30 minutes until a toothpick inserted comes out clean.
7. Allow the cakes to cool in the pans for about 10-15 minutes, then invert them onto a wire rack to finish cooling. Allow the layers to cool completely before frosting. Dome the cakes if necessary.

For the Buttercream:

1. Melt the chocolate into the milk. Mix well and set aside.  
2. In a medium mixing bowl, beat the crisco a little until more malleable. Beat in the cocoa powder until completely incorporated.
3. Beat in the milk chocolate mixture a little at a time until fully incorporated.
4. Beat in the powdered sugar 1/2 cup at a time, until all of the powdered sugar has been added and mixed in well.
5. Now it is time to assemble your cake layers. Put a small dollop of frosting on whatever plate or platter you intend to serve your cake. Add the first layer of cake upside down onto the platter. Using an offset spatula, add a smooth even layer of frosting to this layer. Add the next layer of cake, upside down, atop this layer. Add a smooth even layer of frosting to the top of that layer. Add the third cake layer, upside down, just as you did the last one. Using your offset spatula, add frosting all around the sides of the cake, and to the top, and smooth them to the best of your ability. You could also make a pretty swooping design with a spoon, if you don't want to worry about smoothing the buttercream. If you do smooth it down, however, next you will add some of the frosting to a piping bag, fitted with the large star tip. Pipe evenly spaced dollops around the top of the cake and a skirt around the bottom as pictured above.

*Store in an airtight container at room temperature for up to two days.

*If you are not a super skilled cake decorator (I am not either), don't let decorating the cake intimidate you. Just frost it the very best that you can, and it will be delicious anyways!

Serves: 6-8