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Chocolate Vanilla Cake


2 cups flour
2 large eggs
1 cup brown sugar
1 cup white sugar
1/8 teaspoon salt
3/4 cup cocoa powder
1 teaspoon baking powder
2 teaspoon baking soda
1/2 cup sunflower oil
1 teaspoon  vanilla extract
1 cup hot water
1 cup milk
1 tablespoon butter

Vanilla buttercream:
1 tablespoon milk 
1 tablespoon cinnamon powder
3/4 cups butter, softened
1 tsp vanilla extract
2 cups powdered sugar

Chocolate fudge for frosting:
4 1/2 cups powdered sugar
6 oz. chocolate, melted
1 1/2 cups unsalted butter, softened
1/2 tablespoon vanilla extract
6 tablespoons half-and-half


Coat the two 9 inch baking pans with cooking spray. Heat oven to 350 degrees F. In a large bowl mix flour, salt, cocoa powder, baking powder and  baking soda. In a different bowl combine sugars, butter and eggs. Mix in oil, milk and vanilla extract. Now, mix together the two mixtures. Pour it into a prepared baking pans, and bake for 45 minutes or until toothpick comes out clean. Let it cool down to a room temperature.

In a large bowl beat unsalted butter and vanilla extract until smooth and creamy. Add in cinnamon and sugar, beat again. Add in milk while beating until desired consistency. Spoon the filling onto a bottom crust and layer it with a large knife. Place the top crust on top. Cool the cake in refrigerator.

In a large bowl beat the butter and chocolate. Slowly add the sugar while beating. Add in vanilla extract and beat again. Add in milk if the fudge is too firm. Remove the cake form refrigerator, coat with frosting and cool it for 2 hours.


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