Chocolate Layer Cake with Frosting

• 2-1/2 cups butter, softened, divided
• 1-1/2 cups granulated sugar
• 6 eggs
• 3 tsp. vanilla, divided
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, divided
• 2-2/3 cups flour
• 3/4 cup PLANTERS Almonds, ground
• 2 tsp. CALUMET Baking Powder
• 1/2 cup boiling water
• 3 cups powdered sugar
• 3 Tbsp. milk
• 1 Tbsp. silver pearl sprinkles

1. Heat oven to 350 degrees F.
2. Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment.
3. Beat 1-1/2 cups butter and granulated sugar in large bowl with mixer until light and fluffy.
4. Add eggs, 1 at a time, beating well after each.
5. Add 2 tsp.
6. vanilla and half the melted chocolate; mix well.
7. Add flour, nuts and baking powder; beat until blended.
8. Blend in boiling water.
9. Pour into prepared pans.
10. Bake 30 to 35 min.
11. or until toothpick inserted in centers comes out clean.
12. Cool in pans 10 min.
13. Invert cakes onto wire racks; remove pans.
14. Carefully peel off paper on top of cakes.
15. Cool cakes completely.
16. Meanwhile, beat remaining butter, remaining vanilla, powdered sugar and milk in large bowl with mixer until creamy.
17. Add remaining melted chocolate; beat until fluffy.
18. Stack cake layers on plate, filling layer with half the frosting.
19. Frost top with remaining frosting.
20. Top with silver sugar pearls.

butter, sugar, eggs, vanilla, chocolate, flour, baking powder, boiling water, powdered sugar, milk, pearl sprinkles

Taken from www.kraftrecipes.com/recipes/chocolate-layer-cake-frosting-186762.aspx (may not work)