Fudge Layer Cake

Ingridients

1 3/4 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/4 teaspoons baking soda

1/8 teaspoon salt

3/4 cup unsalted butter, softened

2/3 cup white sugar

2/3 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups buttermilk

3/4 cup unsalted butter, softened

1 (16 ounce) package confectioners' sugar, sifted

3 (1 ounce) squares unsweetened chocolate, melted

2 teaspoons vanilla extract

Directions

Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.

In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.

Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.

Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.

To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.