Dark Chocolate Cake

Over the weekend, I made a dark chocolate cake in honor of Valentine's Day. I know, I know. We're supposed to be doing that whole healthy eating thing this month. But I used whole wheat flour {you'd never know!} and dark chocolate is full of antioxidants, right?





Dark Chocolate Cake
{From Better Homes & Gardens}

Ingredients:
3 eggs
2 cups flour
3/4 cup Hershey's Dark cocoa powder
1 teaspoon baking soda
3/4 cup butter
2 cups sugar
2 teaspoons vanilla
1 and 1/2 cups milk
1/2 cup semisweet chocolate chips

Directions:
1. Grease two nine-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans. Preheat oven to 350 degrees.
2. Beat butter with electric mixer until creamy. Gradually add sugar until combined. Add eggs one at a time, beating after each. Beat in vanilla.
3. In a separate bowl, combine flour, cocoa powder and baking soda. Alternately add flour mixture and milk to butter mixture, beating after each addition until combined.
4. Stir in chocolate chips. Divide batter among prepared pans. Bake for 35 minutes.
5. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on wire racks.

Chocolate Cream Cheese Frosting

Ingredients:
1/2 cup butter
2 8 oz. packages cream cheese
5 ounces unsweetened chocolate
2 teaspoons vanilla
3 cups powdered sugar
1/4 cup milk

Directions:
1. In a saucepan over low heat, melt the chocolate, stirring constantly. Let cool.
2. Beat butter and cream cheese with an electric mixer until fluffy.
3. Add the melted and cooled chocolate to the butter mixture. Add vanilla.
4. Gradually beat in powdered sugar and milk until you get a spreading consistency.

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