Brick Street Chocolate Cake for CONVENTIONAL (regular Oven

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cup Baking cocoa
  • 2 tsp Baking soda
  • 2 1/2 cups Cake flour
  • 1/2 cup Chocolate pudding mix, instant
  • 3 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 2 cups Sugar
  • 1 tsp Vanilla
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 1 1/2 cup Butter
  • 2 1/4 cups Buttermilk
  • 3 tbsp Heavy cream

• Liquids

  • 1/2 cup Water

Found on throughherlookingglass.com

Description

Ingredients

• 2 cups sugar
• 1 cup butter, softened
• 1 1/2 teaspoons pure vanilla extract
• 3 large eggs
• 2 1/2 cups cake flour
• 1 cup baking cocoa, sifted
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup instant chocolate pudding mix (small box)
• 2 1/4 cups buttermilk
• 1 cup semi-sweet chocolate chips
• 1/2 cup water
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 cup baking cocoa, sifted
• 3 1/2 cups powdered sugar, sifted
• 3 tablespoons heavy cream (more or less for consistency)

Directions

• Preheat regular, conventional oven to 350°.
• Beat sugar, butter & vanilla in large bowl.
• Beat in eggs.
• Mix in cake flour, baking cocoa, soda, salt, chocolate pudding and buttermilk.
• Stir in semi-sweet chocolate chips.
• Pour into greased tube pan.
• Bake in regular, conventional oven at 350° for 30 minutes.
• Adjust baking temperature down to 325° and continue baking 30-40 minutes more, until cake tester comes out clean.
• (Check with cake tester at the one hour mark.)
• Cool cake completely before icing.
• Heat water, butter and vanilla together in sauce pan on stovetop until melted.
• Remove from heat.
• Stir in one cup cocoa.
• Stir in powdered sugar, sifted.
• Stir in heavy cream, up to 3 tablespoons (or more) until you get the desired consistency.
• Ice cake by filling the hole in the middle of the cake first, then spread icing over cake top and pour over the sides. Icing will harden as it cools.