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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Rich Chocolate Cake

    11⁄2 sticks (3⁄4 cup) unsalted butter, softened
    6 oz unsweetened baking chocolate, coarsely chopped
    11⁄2 cups sugar
    2 tsp baking powder
    2 tsp vanilla extract
    4 large eggs
    21⁄4 cups all-purpose flour
    1 cup milk

    Chocolate Buttercream
    2 sticks (1 cup) unsalted butter, softened
    4 oz unsweetened baking chocolate, melted as pkg directs
    1 jar (7 or 71⁄2 oz) Marshmallow Fluff or Creme
    1 cup confectioners’ sugar
    2 tsp vanilla extract

    1. Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray paper.

    2. Pulse chocolate and the 11⁄2 cups sugar called for in batter in a food processor until chocolate is ground.

    3. Beat butter, sugar, chocolate, baking powder and vanilla in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Divide between prepared pans; spread evenly.

    4. Bake 35 minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, remove paper and cool completely.

    5. Buttercream: Beat butter and chocolate in a large bowl with mixer on medium speed until creamy. Beat in Marshmallow Fluff. When blended, beat in confectioners’ sugar and vanilla. Increase speed to high; beat 3 to 4 minutes until fluffy.

    6. Put 1 cake layer on a serving plate. Spread top with 1 cup frosting. Top with other cake layer. Frost sides, then top with remaining frosting.

    Planning Tip: Wrapped cake layers can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 3 days.

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