By CountryLiving
Some
people call this a "dump" cake -- all the ingredients are dumped into
one bowl, mixed into a smooth batter, and baked into moist, fudgy
layers.
Level:
Moderate
Yield:
One 8-inch 2-layer cake
Serves:
16
Ingredients
- 2 c. all-purpose flour
- 1½ c. whole milk
- .67 c. granulated sugar
- .67 c. dark brown sugar
- ½ c. unsweetened cocoa
- ¾ c. butter
- 3 large eggs
- 2 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- Fudgy Cream-Cheese Frosting
Directions
- Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 8-inch cake pans with softened butter. Dust with flour and tap out any excess. Set aside. In a large bowl, using a mixer set at low speed, combine the flour and remaining 10 ingredients. Increase mixer speed to medium and continue to beat for 3 more minutes.
- Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched. Cool in the cake pans on a wire rack for 10 minutes. Using a knife, loosen the cake layers from the pan sides. Invert cake layers onto the wire rack to cool completely.
- Frost the cake: Use a serrated knife to level the tops of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1/2 cup of our Fudgy Cream-Cheese Frosting on top of the layer and spread evenly. Place the second layer on the first and cover the top and sides with the remaining icing. Remove paper strips and serve. Store refrigerated for up to 4 days.
