Layered Yellow Cake with Chocolate Buttercream

Ingredients 2/3 cup butter, softened 1-3/4 cups sugar 2 large eggs, room temperature 1-1/2 teaspoons vanilla extract

2-1/2 cups all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1-1/4 cups 2% milk

CHOCOLATE BUTTERCREAM: 2 cups butter, softened 4 cups confectioners' sugar, sifted 1/2 cup Dutch-processed cocoa, sifted 1-1/2 teaspoons vanilla extract 1/8 teaspoon salt 1/3 cup 2% milk

Directions Preheat oven to 350°. Grease and flour two 9-inch circular pans. Whip butter and sugar in a large bowl for 5-7 minutes until fluffy. Beat each egg carefully after adding it.

Mix in vanilla. In another basin, whisk flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring thoroughly.

Transfer to pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes in pans before transferring to wire racks to finish cooling.

Beat butter till smooth in a large basin for buttercream. Add confectioners' sugar and cocoa gradually until creamy. Add salt and vanilla. Add milk and beat 5 minutes until frothy. Apply buttercream between layers and on cake sides.

Nutritional Info 1 piece: 593 calories, 33g fat (21g saturated fat), 107mg cholesterol, 432mg sodium, 72g carbohydrate (53g sugars, 4g fiber), 5g protein.

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