Versatile Chocolate Cake - Everyday Food

• 1 cup unsalted butter, room temperature
• 2 cups all-purpose flour
• 12 cup unsweetened cocoa powder
• 12 teaspoon baking powder
• 12 teaspoon baking soda
• 1 teaspoon salt
• 1 12 cups sugar
• 2 large eggs
• 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk

1. Preheat oven to 350 degrees.
2. Butter and flour two 8x2 inch cake pans, tapping out excess flour.
3. In a medium bowl, whisk flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl, using an electric mixer, beat butter and sugar untill light and fluffy.
5. With mixer on low, beat in eggs and yolks, one at a time.
6. Beat in vanilla.
7. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just untill combined.
8. Divide batter betweenpans; smooth tops.
9. Bake until cakes pull away from sides of pans, 32 to 35 minutes.
10. Let cool in pans 10 minutes.
11. Run a knife around edges of pans and invert cakes onto a wire rack.
12. Let cool completely.
13. Place one cake, bottom side up, on a cake stand.
14. Tuck strips of parchmen paper underneath.
15. Using an offset-spatula or table knife, spread top with Whipped Frosting.
16. Top with remaining cak.
17. Frost top, then sides.
18. (Store unfrosted cakes at room temperature up to 1 day.
19. Once frosted, serve within a few hours).

unsalted butter, flour, cocoa, baking powder, baking soda, salt, sugar, eggs, egg yolks, vanilla, lowfat buttermilk

Taken from www.food.com/recipe/versatile-chocolate-cake-everyday-food-371058 (may not work)