Submitted by: Denise Earnhardt, San Antonio Outside Sales Representative

The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes

INGREDIENTS

For the Cake:

• 1¾ cups plain or all-purpose flour
• ¾ cup cocoa powder, unsweetened
• 1½ tsp. baking powder
• 1½ tsp. baking soda, bi-carb
• 2 cups white sugar
• 1 tsp. salt
• 2 eggs
• 1 cup milk, non-skim
• ½ cup vegetable or canola oil
• 2 tsp. vanilla extract
• 1 cup water, boiling

For the Chocolate Buttercream

• 1⅛ cups unsalted butter, softened
• 3¾ cups soft icing sugar or powdered sugar
• ¾ cup cocoa powder, unsweetened, Dutch processed, and sifted
• 6 Tbsp. milk, plus more as needed
• 1½ tsp. vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees with the oven rack in the middle position.
2. Grease two 9-inch cake pans with butter, then line the bottoms with parchment paper.
3. Sift flour, ¾ cup cocoa powder, baking powder, and baking soda into a large bowl.
4. Add white sugar and salt to the flour mixture, whisking briefly to combine.
5. Add eggs, 1 cup milk, oil, and 2 tsp. vanilla extract to the dry mixture and whisk well until lump free, about 30 seconds.
6. Add boiling water and whisk to incorporate. The batter should be very thin.
7. Pour the batter into the prepared cake pans. Bake until a cake tester inserted into the center comes out clean, about 35 minutes.
8. Cool the cakes for 10 minutes before putting the cakes onto wire racks.
9. While the cakes cool, place the butter in the bowl of a stand mixer with a paddle attachment.
10. Beat the butter on medium-high speed until pale, about 3 minutes.
11. Add ½ of the icing sugar and ½ of the remaining cocoa powder and beat, starting slow and gradually increasing the speed to medium-high, about 3 minutes in total.
12. Add remaining icing sugar and cocoa powder to the butter mixture, beating again for 3 minutes.
13. Add remaining milk and vanilla extract to the butter mixture, beating again on medium-high speed until incorporated, about 1 minute.
14. When the cakes have cooled completely, frost them with the chocolate buttercream.

Download the recipe in a PDF!