So much butter. But totally worth it. You can use any chocolate cake recipe for this cake. I used one I found on foodgawker. Even out of the box is fine, although I don’t endorse that. Make the batter.
The secret is less flour. Seriously. It’s lighter and fluffier that way. Bake two separate layers and let cool. I bought this awesome new pan for this project. It’s a perfect circle with no tapered sides.
And even more butter. Whip until it’s light and fluffy and then add the confectioners sugar. The icing is the easy part. 2 sticks of butter to cups of sugar. Add a pinch of salt and some vanilla extract. You’ve got a rich homemade icing.
Take out, ice how you please and then top with fun sprinkles.