|
Preheat oven to 350 degrees. Grease and lightly flour two 8 inch round cake pan. In medium saucepan over medium heat, melt butter or margarine, remove from heat and stir in vinegar, vanilla and 2 cups water; set aside. Into large bowl, measure flour and next 4 ingredients. With fork, stir in butter mixture until lumps disappear and mixture is smooth. Pour batter into pans; bake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool cake in pans on ware racks about 2 minutes; remove from pans and cool completely on wire racks. Place one cake layer on large platter and spread top with about one-fourth of Velvety Cocoa Frosting. Stack with second cake layer; frost top and sides of cake with remaining frosting.
|
|
Velvety Cocoa Frosting- In large bowl with mixer at low speed, beat 3 cups confectioners sugar, 3/4 cup cocoa, 1/2 cup butter or margarine, softened, 1/4 cup water, 1 teaspoon vanilla, and 1 egg yolk until smooth, occasionally scraping bowl with rubber spatula.
|
