Ingredients:
For the cake:
21/2 C. all-purpose flour
11/3 C. granulated sugar
3/4 C. unsalted butter, softened
4 Large eggs
1 C. milk
1 Tsp. baking powder
1/2 Tsp. baking soda
1/4 Tsp. salt
1 Tsp. vanilla extract
For the chocolate buttercream:
4 C. powdered sugar
1 1/2 C. unsalted butter, softened
2/3 C. unsweetened cocoa powder
3-6 Tbsp. half-and-half
1 Tsp. vanilla extract
1/4 Tsp. salt
Instructions:
1-Preheat oven to 350°F and grease a 9×13-inch baking pan. Set aside.
2-In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
3-In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy.
4-Mix in eggs one at a time, beating after each addition, then mix in the vanilla.
5-Alternately add in flour mixture and milk, mixing well between each addition, beginning and ending with the flour mixture.
6-Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean 30-35 minutes.
7-Let cool completely before frosting.
8-While cake cools, make the frosting:
9-In a large bowl, beat butter on medium-high with an electric mixer until pale and fluffy.
10-Gradually add in cocoa powder and powdered sugar, mixing on low. 11-Add 3 tablespoons of the half-and-half and the vanilla, and mix on low until thoroughly combined.
12-For a thinner texture, mix in additional half-and-half as needed.
13-Increase speed to medium-high and beat until light and fluffy.
14-Spread over the cake