Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes

3/4 cup butter — softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk

Let butter and eggs stand at room temperature for 30 minutes. Lightly grease bottoms of three 8 x 1 1/2 – inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
Bake in a 350° oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks. If desired, frost with Chocolate-Sour Cream Frosting; top with white and dark chocolate curls and candied nuts. Cover and store frosted cake in the refrigerator.

Yield: “3 8 inch cake pans”

Per Serving (excluding unknown items): 358 Calories; 15g Fat (35.6% calories from fat); 6g Protein; 54g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 376mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

NOTES: From Better Homes and Gardens Magazine