Chocolate Buttermilk Cake Ingredients 2/3 cup butter or margarine, softened 1-3/4 cups sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup HERSHEY'S Cocoa 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cups buttermilk or sour milk White Chocolate Frosting; 1 baker's premium white chocolate baking bar, melted and slightly cooled 1/3 cup heavy cream 4 sticks unsalted butter 4 cups confectioners sugar 2 teaspoon vanilla 1/4 teaspoon salt Instructions Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2 Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. For Frosting; in a microwave safe bowl, melt baker's premium white chocolate bar in 10 second intervals stirring after each interval. Careful not to burn. Should only take 2 or 3 intervals. Set aside to cool slightly. Next, in an electric mixer, beat butter until light and fluffy on high speed for 3-5 minutes. Add confectioners sugar 1 cup at a time on low speed until combined. Then switch to high speed and beat for 2 more minutes after each addition. Add cream, vanilla, white chocolate and salt. Stir or mix on low speed until well combined. Notes For extra smooth frosting; To avoid bubbles and holes in your frosting, use a paddle attachment after all ingredients are mixed together and mix on low speed for 3-5 minutes. http://buttercream-bakehouse.com/2014/12/chocolate-buttermilk-cake.html