Tempt My Tummy…. Chocolate Buttercream Frosting

Oh chocolate! Chocolate! Chocolate!  Who doesn’t love it?  And it will be Valentine’s Day on Thursday! How about making the best moist, delicious, decadent chocolate cake with  the most awesome chocolate buttercream frosting?  In the past I have shared two different variations of this chocolate cake – HERE and HERE.   I recently found a new buttercream frosting recipe to bring this cake to a whole new level.  Y’all, I am going to be honest.  I usually take the easy route and buy frosting at the store.  But I found myself, on a Saturday night, in need of frosting.  Luckily I had the ingredients, which most of you already have in your pantry.  I am so glad I made the effort.  The frosting was SO easy and SO GOOD!  It was wonderful!   This frosting is perfect for cake, cookies, cupcakes, and brownies.  Your special someone will truly love this cake for that special romantic dinner. 

Chocolate- Chocolate Chip Cake

Preheat oven to 350. Combine box cake mix, pudding, eggs, oil, water, and sugar. Blend well with a mixer. Fold in sour cream and chocolate chips. Bake in greased 13×9 pan at 350 degrees for 35-40 minutes.  Allow to completely cool before frosting the cake.  See the wonderful frosting recipe below.

Chocolate Buttercream Frosting

• 1 cup unsalted butter (2 sticks), softened
• 3 1/2 cups confectioners sugar
• 1/2 cup cocoa powder
• 1/2 tsp table salt
• 2 tsp vanilla extract or 1 tsp almond extract
• 4 Tbsp milk or heavy cream

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed.  Turn off mixer.  Sift 3 1/2 cups powder sugar and cocoa into the mixing bowl.  Turn your mixer on lowest speed, until the sugar and cocoa are absorbed by the butter.  Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes.  If your frosting needs a more stiff consistency, add a little more sugar.  If your frosting needs to be thinned, out, add additional milk 1 Tbsp at a time.