Dragonfly Dark Chocolate Cake

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 2 cup All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Cocoa, regular
  • 1 tsp Salt
  • 1 pinch Salt
  • 7/16 cup Special dark cocoa
  • 2 cup Sugar
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk
  • 1/3 cup Half and half

• Liquids

  • 1 cup Water

• Other

  • abt. 4 1/2 c powdered sugar

Found on justapinch.com

Description

Ingredients

• 2 c all purpose flour
• 2 c sugar
• 1/4 c hersheys special dark cocoa
• 1/2 c regular cocoa
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 c buttermilk
• 1/2 c melted butter
• 1/2 c vegetable oil
• 1 1/2 tsp vanilla extract
• 1 c boiling water
• 1/2 c butter
• 3 Tbsp hersheys special dark cocoa
• 1/2 c regular cocoa
• abt. 4 1/2 c powdered sugar
• 1/3-1/2 c half and half
• 1 tsp vanilla extract
• 1 pinch salt
• 2 Tbsp corn syrup, light

Directions

• 1Preheat oven to 300 degrees. No, this is not a typo. This is a slow bake cake. 2Grease and flour one 9x13 or three 8" round cake pans. Use liners if making cupcakes. 3Put all the ingredients in a large bowl. 4Mix till smooth. 5Pour in pan(s). 6Bake one 9x13 cake, one hour. (Check at 40 min.) Or until toothpick comes out clean. Bake three 8" round cakes, 40 min. Or until toothpick comes out clean. Bake cupcakes, 30-35 min. Or until toothpick comes out clean. 7I have always had trouble with being able to consistently make a creamy chocolate frosting, until I found this tip on the internet... wait for it... melt the butter. lol So, for the frosting, melt the butter ;) stir in the cocoas till smooth add powdered sugar and half&half alternately till smooth. stir in vanilla, and salt. Add the corn syrup, stir till creamy. This will frost an eight inch three layer cake, cut recipe in half for 9x13 or cupcakes