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    Mini Easter Layer Cakes

      Servings:   8

    Ingredients

      Cake Ingredients

      1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa
      2 cup flour
      1 cup granulated sugar
      1 teaspoon baking soda
      1/2 teaspoon cream of tartar
      1/2 teaspoon salt (optional)
      1 1/2 cups buttermilk
      1 cup butter, softened
      4 eggs
      1 teaspoons pure vanilla extract

      Buttercream Ingredients

      1/2 cup shortening
      1/2 cup butter, softened
      1 teaspoon vanilla extract
      4 cups confectioners' sugar
      2 tablespoons milk

    Directions

    Cake Recipe

    1. Preheat the oven to 350°F.

    2. Grease the bottoms of two 8- or 9-inch round cake pans, and line with waxed paper.

    3. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.

    4. Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium for 2 minutes.

    5. Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon vanilla extract.

    6. Divide the batter evenly between the two prepared pans.

    7. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.

    8. Cool on a wire rack for 10 to 15 minutes.

    9. Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.


    Buttercream Recipe

    1. In a large bowl, cream together the butter, shortening, and vanilla.

    2. Blend in the sugar, one cup at a time, beating well after each addition.

    3. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate

    In this recipe: