Moist Butter Cake With Chocolate Frosting

• 1 cup Unsalted Butter, Softened
• 1-1/2 cup Sugar
• 6 whole Egg Yolks (farm Fresh For Best Yellow Coloring)
• 1 Tablespoon Vanilla Extract
• 3 cups Cake Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1-1/3 cup Buttermilk
• FOR THE CHOCOLATE TOPPING:
• 4 ounces, weight Semi Sweet Chocolate Melted
• 1 cup Unsalted Butter, Room Temperature
• 1 teaspoon Vanilla Extract
• 1/3 cups Baking Cocoa
• 5 cups Powdered Sugar
• 1/3 cups Buttermilk

1. Preheat oven to 350u0b0F. Line 2 round cake pans with waxed paper. Spray with cooking spray.
2. In large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs yolks one at a time. Stir in vanilla.
3. In small bowl, sift together cake flour, baking powder, and salt. Add to egg mixture alternately with buttermilk, mixing just until blended.
4. Pour into cake pans. Bake for 20-25 minutes, or toothpick comes out clean. Cool 10 minutes before turning onto cooling racks. When cool, frost with chocolate frosting.
5. To make frosting, in large mixing bowl, cream together melted chocolate and butter until smooth and creamy. Add vanilla, baking cocoa, and powdered sugar. Slowly add buttermilk and whip together until frosting is light and fluffy. Makes enough to frost a 2-layer cake.

unsalted butter, sugar, egg yolks, vanilla, flour, baking powder, salt, buttermilk, chocolate topping, sweet chocolate, butter, vanilla, baking cocoa, powdered sugar, buttermilk

Taken from tastykitchen.com/recipes/desserts/moist-butter-cake-with-chocolate-frosting/ (may not work)