Ghirardelli Mini Easter Layer Cakes

Servings: 8

INGREDIENTS

• 1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa
• 2 cup flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt (optional)
• 1 1/2 cups buttermilk
• 1 cup butter, softened
• 4 eggs
• 1 teaspoons pure vanilla extract
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar
• 2 tablespoons milk

INSTRUCTIONS

1. CAKE: Preheat the oven to 350°F.
2. Grease the bottoms of two 8- or 9-inch round cake pans, and line with waxed paper.
3. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
4. Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium for 2 minutes.
5. Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon vanilla extract.
6. Divide the batter evenly between the two prepared pans.
7. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into thecake’s center.
8. Cool on a wire rack for 10 to 15 minutes.
9. Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.
10. BUTTERCREAM: In a large bowl, cream together the butter, shortening, and vanilla.
11. Blend in the sugar, one cup at a time, beating well after each addition.
12. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered untilready to decorate