Magnolia's Buttermilk Chocolate Cake

Well Friday night came & I was all set to make Lily's Devil's Food Cake when I didn't have all the ingredients. Which turned out to be a good thing because this Buttermilk Chocolate cake was a dream! Not too chocolatey, moist, it was wonderful. Lily being so prim & proper did not dig into her cake but ate it with a fork like a little lady. The photo is of Lily in her Gap sunglasses, I got her. She didn't like them at first which Matt said was because they were not Chanel like my glasses.

2 cups all-purpose flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly-packed light brown sugar
4 large eggs, room temp
6 oz unsweetened chocolate, melted
1 cup buttermilk
1 tsp vanilla extract

Preheat oven to 350F/180C.
For a layer cake use 2 9 inch rounds, spray & line the bottoms with parchment paper. In a small bowl, sift together flour and baking soda. Set aside. In a large bowl, on medium speed of your mixer, cream butter until smooth. Add sugars and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add chocolate, mixing until well incorporated. Add dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure ingredients are well blended and the batter is smooth.
Carefully spoon the batter into the pans, filling them about 3/4 fulls.
Bake for 30-35 minutes until the tester toothpick inserted in the center comes out clean.
Cool in the pans for 15 minutes before removing them from the tins and cool completely on cooling racks before frosting.

Vanilla Butter cream
(this butter cream is wonderful, not to sweet)
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.