DARK CHOCOLATE CAKE by Cyndi65 © 2009 Sarah Phillips baking911.com
Makes approx 12 cups of batter 
Cake and photo by Cyndi © Sarah Phillips baking911.com
Cyndi's note: I baked this in 2 - 8" round cake pans and baked for 48 minutes.
I used the Hershey's Special Dark cocoa in both the cake and the chocolate buttercream frosting and it is awesome! The cake will almost be a black color if using the Special Dark, which I think makes it look even more scrumptious!
CAKE BAKING HELP
INGREDIENTS
2 cups boiling water
1 cup Hershey's Special Dark cocoa powder (can use regular unsweetened cocoa, if desired)
2 3/4 cups all-purpose flour; spoon into measuring cup and level to rim
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 large eggs
2 teaspoons vanilla extract
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Grease three 9 x 2-inch round cake pans.
2. Pour boiling water over cocoa and mix with whisk until smooth. Set aside to cool. You may want to set in fridge to speed the cooling process. It needs to be almost completely cooled before adding to mixture.
3. In medium sized bowl, combine flour, baking soda, baking powder, and salt; set aside.
4. In a large mixing bowl, cream butter and sugar until light and fluffy.
5. Add vanilla and beat in eggs one at a time, mixing each for about 15 seconds before adding the next one.
6. Add flour mixture alternatively with the cocoa mixture. Stop the mixer and scrap the sides. Turn mixer back on just long enough to incorporate.
7. Spead batter evenly between the 3 pans.
8. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Allow to cool completely before frosting and decorating.
CHOCOLATE DREAM BUTTERCREAM by Cyndi65 / Recipe alone
Makes approx 10-12 cups of frosting. (Double batch)
INGREDIENTS
2 sticks of butter, softened
2/3 cup shortening
1 1/2 cups Hershey's Special Dark Cocoa (regular cocoa can be used if you don't want or need that rich dark chocolate color)
2 tsp vanilla extract (or 1 tsp vanilla extract and 1 tsp almond extract)
8 cups powdered sugar
1/2 cup of half and half
2 Tablespoons light corn syrup
INSTRUCTIONS
1. Cream butter and shortening together until all lumps are almost completely gone.
2. Mix in cocoa and vanilla extract.
3. Add powdered sugar one cup at a time until blended - frosting will be very dry. You may want to cover your mixer with a clean towel while doing this to avoid more mess!
4. Slowly add half & half and corn syrup until you reach the desired consistency.
