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Buttermilk Devil's Food Cake:
1 package (18.25 ounces) plain devil's food cake mix
3 tablespoons cocoa--I use 5, it's devil's food after all.
1 1/3 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla
Mix together until smooth, pour into greased and floured 9 x 13 pan. Bake 350 for 25-30 minutes. Cool
White Chocolate Frosting:
6 ounces white chocolate, coarsely chopped (Use bar chocolate rather than chips--the chips make it grainy. I use Ghirardelli.)
4 tablespoons butter
8 ounces cream cheese
1 teaspoon vanilla
2 1/2 cups powdered sugar
Melt the chocolate in the microwave or over a low heat/double boiler. Let cool. Beat together butter and cream cheese. Add sugar. Once smooth, add vanilla and cool chocolate.
Frost the cake. I've found that the chocolate frosting is richer and more flavorful if served at room temperature instead of chilled.
1 package (18.25 ounces) plain devil's food cake mix
3 tablespoons cocoa--I use 5, it's devil's food after all.
1 1/3 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla
Mix together until smooth, pour into greased and floured 9 x 13 pan. Bake 350 for 25-30 minutes. Cool
White Chocolate Frosting:
6 ounces white chocolate, coarsely chopped (Use bar chocolate rather than chips--the chips make it grainy. I use Ghirardelli.)
4 tablespoons butter
8 ounces cream cheese
1 teaspoon vanilla
2 1/2 cups powdered sugar
Melt the chocolate in the microwave or over a low heat/double boiler. Let cool. Beat together butter and cream cheese. Add sugar. Once smooth, add vanilla and cool chocolate.
Frost the cake. I've found that the chocolate frosting is richer and more flavorful if served at room temperature instead of chilled.