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The Most Amazing Chocolate Cake Recipe

Name: The Most Amazing Chocolate Cake Recipe
Ingredients: butter and flour for coating and dusting the cake pan; 13 cups all-purpose flour; 13 cups granulated sugar; 11½ cups unsweetened cocoa powder; 11 tablespoon baking soda; 11½ teaspoons baking powder; 11½ teaspoons salt; 14 large eggs; 11½ cups buttermilk; 11½ cups warm water; 1½ cup vegetable oil; 12 teaspoons vanilla extract; 11½ cups butter, softened; 18 oz cream cheese, softened; 13 teaspoons vanilla extract; 17-8 cups powdered sugar; 1 about ¼ cup milk (as needed)Preheat oven to 350 degrees.; 1 Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below); 1 Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.; 1 Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.; 1 Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.; 1 Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).; 1 Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.; 1 Frost with your favorite frosting and enjoy!; 1 In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results; 1 Add in cocoa powder and vanilla extract. Beat until combined.; 1 Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

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butter and flour for coating and dusting the cake pan
13 cups all-purpose flour
13 cups granulated sugar
11½ cups unsweetened cocoa powder
11 tablespoon baking soda
11½ teaspoons baking powder
11½ teaspoons salt
14 large eggs
11½ cups buttermilk
11½ cups warm water
1½ cup vegetable oil
12 teaspoons vanilla extract
11½ cups butter, softened
18 oz cream cheese, softened
13 teaspoons vanilla extract
17-8 cups powdered sugar
1 about ¼ cup milk (as needed)Preheat oven to 350 degrees.
1 Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
1 Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
1 Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
1 Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
1 Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
1 Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
1 Frost with your favorite frosting and enjoy!
1 In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
1 Add in cocoa powder and vanilla extract. Beat until combined.
1 Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.