2 sticks (1 cup) butter, softened

1 ½ cups light brown sugar

3 eggs

1 ½ cups buttermilk

2 tsp. pure vanilla extract

2 cups all-purpose flour

1 cup cocoa powder, sifted

1 ½ tsp. baking soda

1 tsp. salt

Preheat oven to 350 degrees.

Grease and flour two 9-inch round cake pans. In a large mixing bowl, beat the butter and brown sugar until creamy. Add the eggs, one at a time, and the buttermilk, beating continuously.

In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. A cup at a time, add the flour mixture to the creamed mixture, beating after each addition. Pour half the mixture into each pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes and then turn the cake layers onto a cooling rack. Cool completely before frosting.

Makes 12 servings

Chocolate Buttercream Frosting

2 sticks (1 cup) butter, softened

1/3 cup whipping cream

1 ½ t. pure vanilla extract

1 cup cocoa powder

4 cups powdered sugar, sifted

In a mixing bowl, beat the butter until creamy. Add the cream and vanilla. Beat until smooth. Mix in the cocoa powder. Gradually add the powdered sugar, beating continuously until smooth and spreadable.