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Decadent Chocolate Cake with Fluffy Vanilla Frosting

Makes: 12  to 16  servings Prep 45 mins Bake 350°F 35 mins


  • 2 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 1 cup  butter, softened
  • 1 cup  packed light brown sugar
  • 3/4 cup  granulated sugar
  • 4 large eggs, at room temperature
  • 1 1/2 cups  semisweet chocolate chips
  • 1 cup  buttermilk
  • 2 teaspoons  vanilla extract
  • 3 egg whites
  • 2 cups  granulated sugar
  • 1/3 cup  water
  • 1 tablespoon  light corn syrup
  • Pinch salt
  • 2 teaspoons  vanilla extract


1. Heat oven to 350 degree F. Grease and lightly flour two 9-inch round cake pans. Set aside.

2. Combine flour, baking soda, and salt in a bowl. Beat butter and sugars in another bowl until fluffy, 2 minutes; beating in eggs, one at a time.

3. Microwave chocolate chips on high 1 minute; stir until melted. At low speed, beat chocolate into butter mixture. Gradually beat in flour mixture alternating with the buttermilk and vanilla extract, until smooth. Divide batter between prepared pans and bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pans, 10 minutes. Remove from the pans and let cool completely on wire racks.

4. Combine egg whites, sugar, water, corn syrup, and salt in a mixing bowl over a saucepan of simmering water. Beat with an electric mixer on high until the icing stands up in soft peaks, about 6 to 8 minutes. Remove from heat, add vanilla, and beat 2 minutes more until frosting stands in stiff peaks.

5. Place 1 cake layer on a serving platter and spread with 1/3 of the frosting. Top with second layer and spread top and sides with remaining frosting. makes 12 to 16 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)615,
  • Fat, total(g)25,
  • chol.(mg)113,
  • sat. fat(g)14,
  • carb.(g)96,
  • fiber(g)2,
  • pro.(g)7,
  • sodium(mg)341,
  • Percent Daily Values are based on a 2,000 calorie diet