Buttermilk Chocolate Cake

Summary

Indulge in a moist and rich buttermilk chocolate cake with a decadent chocolate frosting. Easy to make and perfect for celebrations or everyday treats!

Ingredients

• 2 1⁄2 cups sifted cake flour
• 1⁄2 cup baking cocoa powder
• 1⁄2 tsp salt
• 2 cups granulated sugar
• 3⁄4 cup Crisco
• 2 eggs, room temperature
• 1 tsp vanilla
• 1 cup buttermilk
• 1 cup boiling water
• 2 tsp baking soda

Filling

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1⁄2 tsp vanilla
• 4 oz Cool Whip or whipped topping

Frosting

• 1 (16 oz) can dark chocolate frosting
• 3 oz cream cheese, softened
• 1⁄4 cup baking cocoa powder
• 1 cup powdered sugar

Instructions

For the cake

• Preheat over to 350*F, grease a 12 x 17 inch jely roll pan, line with parchment/wax paper, then grease the paper.
• Grease well.
• In a mixing bowl, sift together sifted cake flour, cocoa powder and salt. Set aside.
  Using a stand miser, cream together sugar and Crisco. Add eggs and beat until smooth. Add vanilla.
• Next add in the four mixture alternately with buttermilk, mixing after each addition. Beat only until combined; you don't want to
  over-mix.
• Dissolve soda in boiling water and mix in last. Again beat until just combined.
• Transfer the batter to the prepared jelly roll pan.
• Convection bake for approximately 26 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove cake from the oven and let cool for 5 minutes in the pan.
• Run a knife around the outside to loosen. Carefully invert the cake onto a wire rack to cool.
• Freeze cake.
• While still frozen, cut cake in half (each section 81⁄2 × 12 inches).
  

For the filling

• Whip together the cream cheese and powdered sugar. Add vanilla and cool whip until combined.
• Spread filling evenly on one layer of cake. Place the other layer on top. cake.

For the frosting

• Beat together frosting ingredients and frost