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


  • CAKE: Preheat the oven to 350°F.
  • Grease the bottoms of two 8- or 9-inch round cake pans, and line with waxed paper.
  • In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
  • Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium for 2 minutes.
  • Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon vanilla extract.
  • Divide the batter evenly between the two prepared pans.
  • Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.
  • Cool on a wire rack for 10 to 15 minutes.
  • Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.
  • BUTTERCREAM: In a large bowl, cream together the butter, shortening, and vanilla.
  • Blend in the sugar, one cup at a time, beating well after each addition.
  • Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate

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