Semisweet Chocolate Layer Cake with Bakery Frosting

I volunteered to make a bunch of cakes for a cake walk at our church, so I was in mass production mode. I came up with the idea to bake two jelly-roll sheets 11" x 17" and cut each into 6 smaller rectangles, make 2-layer high cakes from these rectangles. It worked out *so* well. The layers were perfectly even, I didn't have to worry about splitting my cake into layers after it was baked, so from now on I will be making my layer cakes in sheet pans so they bake thinner and more evenly, then just cutting circles of cake from the large sheet pans.

This is a must-try frosting recipe, especially if you are in a bind for refrigerator space, as I often am. The frosting is just like the bakeries use on their cakes and does not require refrigeration if you are serving the cake within a day of making it. The Coffeemate instead of milk/cream makes it more stable. For longer storage it may be kept up to 3 months covered in the refrigerator. Just bring to room temperature before using.

Semisweet Chocolate Layer Cake
Makes 3 - 8" rounds | Gourmet, Feb. 2006

6 ounces semisweet chocolate, chopped
3/4 cup all purpose flour
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1 3/4 cups (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2 large eggs
3/4 cup buttermilk

1. Preheat oven to 325 degrees F. Butter three 8" cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper round; butter parchment. Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth.

2. Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend (mixture will be crumbly). Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate. Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.

3. Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment. Cool cakes completely. Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.

Bakery-Style No Refrigeration Needed Frosting
Makes 8 cups | adapted from Kittencal on Food.com

1 1/2 cups shortening
1/2 cup butter, softened
1/2 cup non-dairy powdered coffee creamer (Coffee Mate)
1/2 teaspoon vanilla
1 (32 ounce) package confectioners sugar, sifted
1/2-3/4 cup water
1/4 cup, approx. cocoa powder (optional)

1. In a large mixing bowl beat the shortening, butter, creamer and vanilla.
2. Gradually beat in the confectioners sugar.
3. Add in enough water (starting with 1/2 cup) until frosting reaches desired consistency.
4. To make chocolate frosting, beat in cocoa powder to taste or to achieve the desired chocolatey-ness.