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Cake:
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- Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
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- Spray two 8 inch round pans with baking spray or grease with butter.
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- Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
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- In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
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- Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
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Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
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- Pour batter evenly split between the two baking pans.
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- Bake according to package directions or until toothpick comes out center clean -- approx 30 minute.
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- Cool.
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Optional Homemade Frosting - Make while the cake is cooking:
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- Cream butter and cream cheese together until they are light and fluffy.
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- Gradually add the powdered sugar and continue beating until well blended.
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- Add vanilla and heavy cream and beat until fluffy and spreadable.
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Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
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- Place into the refrigerator until you are ready to use.
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Assembly:
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- Make sure cakes have cooled.
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- Stir the frosting until it is spreadable again.
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- Place first layer of cake on plate.
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- Spread 1/3 of the frosting over this layer.
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- Place the second layer (upside down) on top.
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- Spread the rest of the frosting over the entire cake.
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- Refrigerate until you are ready to serve.
