|Nutritional Guidelines (per serving)|
|Servings: Serves 8-10|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 29g||147%|
|Total Carbohydrate 126g||46%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a 3 layer chocolate cake made with butter and ice water, frosted with a delicious chocolate cream cheese frosting. This cake made with unsweetened chocolate, ice water, and eggs.
- 3/4 cup butter
- 2 1/4 cups granulated sugar
- 1 1/2 teaspoons vanilla
- 3 large eggs
- 3 squares unsweetened chocolate (melted)
- 3 cups/12 3/4 ounces cake flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 cups ice water
- For the Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup butter, softened
- 4 cups/16 ounces confectioners' sugar
- 1/3 cup cocoa powder (unsweetened)
- 1 teaspoon vanilla
Preheat the oven to 350 F.
Grease and flour three 9-inch layer cake pans.
In a mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy. Add the vanilla and blend well. Add the eggs, one at a time, beating well after each addition. Add melted chocolate; blend well.
In another bowl, combine the flour, baking soda, and salt. Add the dry mixture, about one-third at a time, alternating with the ice water and ending with the dry mixture.
Spread the batter in the prepared pans.
Bake in the preheated oven for 25 to 30 minutes.
Cool the cake in the pans for 5 to 10 minutes and remove from pans. Cool thoroughly on racks before frosting.
Beat the cream cheese and butter until smooth and well blended. Gradually beat in the confectioners' sugar until light and fluffy. Blend in the cocoa and vanilla; continue beating until smooth.
Spread frosting between the layers and over the top and sides.