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Supreme Chocolate Cake

"This dessert is so quick to make and looks stunning," writes Helene Brule-Besner from Hamilton, Ontario. "My family loves it...and it's popular at church potlucks. Whenever this cake is in the fridge, a big 'mouse' in our house eats the leftovers during the night!"

12-14 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

3/4 cup butter, softened
2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
3/4 cup baking cocoa
3/4 cup boiling water
1 cup buttermilk
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FROSTING:
1 carton (8 ounces) whipped cream cheese
1-1/4 cups confectioners' sugar, divided
2 teaspoons vanilla extract
1-1/2 cups heavy whipping cream
Maraschino cherries and fresh mint, optional

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. beat in vanilla.
In a bowl, whisk cocoa and water until smooth; stir in buttermilk.
Sift together flour, baking soda, baking powder and salt; add to
creamed mixture alternately with cocoa mixture. Beat until smooth.

2 of 2

Supreme Chocolate Cake (continued)

Directions (continued)

Pour into three greased and floured 9-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks.
For frosting, in a bowl, beat cream cheese until light. Add 1/2 cup
confectioners' sugar; mix well. Add the vanilla, cream and remaining
sugar; beat until frosting reaches desired consistency. Place one
cooled cake layer on a serving plate; spread with a third of the
frosting. Repeat layers twice. Garnish with maraschino cherries and
mint if desired. Refrigerate leftovers. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 piece) equals 505 calories, 27 g fat (16 g saturated fat), 142 mg cholesterol, 445 mg sodium, 61 g carbohydrate, 1 g fiber, 7 g protein.