Double Layer Chocolate/Vanilla cake.

I made this for our first Wedding Anniversary(02/05/2008). The recipe is posted below.

For the cake

3 cups sifted flour
3 cups sugar (or powdered sugar)
3 sticks salted butter (softened)
5 eggs
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla
Half cup cocoa

For decoration

1 cup Whipped cream Chocolate
2 cup whipped cream Vanilla
Chopped Nut toppings
Cherry toppings
Hershey’s dark chocolate

Preparation:

Preheat oven to 325°F. Sift flour 3 times with sea salt and baking powder, then set aside. Put softened butter and sugar in mixing bowl, mix for 15 minutes on medium speed. Break eggs into a bowl, then reduce speed to low. Add eggs one at a time. Stir vanilla. Divide flour into three portions then add, alternating with liquid, as follows: When thoroughly mixed, add one cup of flour, then a half cup of buttermilk, one more cup of flour, then another cup of buttermilk, then the last cup of flour. Mix well, but do not overmix! (A rubber spatula helps to scrape down sides of bowl while mixing).

Pour exactly half of batter into a greased and flour-dusted Cake Pan. Put cocoa into rest of batter and mix it well. Pour it into the second greased and flour dusted Cake Pan.

Bake At 325°F for 60-70 minutes. Time may vary for different cake pans and ovens. So set it accordingly.

Icing:

Let the cake come to room temperature.

Now beat the chocolate and vanilla whipped creams in two bowls. Keep the yellow cake on a cake base. Apply vanilla cream on top of it. Keep the chocolate cake on top of it. Apply Chocolate on top of the cake using proper applicator. Apply Vanilla on sides. Now take the vanilla whipped cream in a disposable cone with star cone end. Do the side wise decoration with it. Put the nut toppings above the chocolate icing. Do some more decoration with cherry toppings if needed. Grate the Hershey’s chocolate and put that above the vanilla icing.

The Cake is ready!!! Enjoy!!!