A classic chocolate layer cake frosted with the smoothest vanilla frosting you’ve ever tasted. Who could resist?
SAVE ON THIS RECIPE!
The slight red tint in this cake comes from the reaction between the acid in both the buttermilk and chocolate and the alkaline base of the baking soda.
Make it even easier by using Betty Crocker® Whipped ready-to-spread vanilla frosting instead of the scratch frosting. You’ll need about 1 1/2 containers to frost this two-layer cake.
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