Amy baked and hand-decorated this kick-ass double chocolate cake
for my birthday party. Amazing. Super rich, moist and chocolatey. I think it's the coffee in the batter, and Amy's magic touch. She tells me that left out 1/2 C of sugar, and used Ghirardelli chocolate.
The decorations were made with this buttermilk frosting recipe:
Buttercream icing for decorating:
1/2 c. vegetable shortening
1/2 c. butter or margarine, softened
4 c. sifted confectioners' sugar
2 tbsp. milk (+ more milk or light corn syrup for easier spreading)
In a large mixing bowl, cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you're ready to decorate. For best results, keep icing in refrigerator when you're not using. Makes 3 cups icing.