1 cup butter, softened
1 1/2 cups sugar
6 egg yolks (farm fresh eggs work best for yellow coloring)
1 tablespoon vanilla
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups buttermilk
Chocolate Frosting:
4 oz. semi-sweet chocolate, melted
1 cup butter, room temperature
1 teaspoon vanilla extract
1/3 cup cocoa powder
5 cups powdered sugar
1/3 cup buttermilk
Preheat oven to 350 degrees. Line 2 round cake pans with waxed paper. Spray with cooking spray. In large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs yolks one at a time. Stir in vanilla. In small bowl, sift together cake flour, baking powder, and salt. Add to egg mixture alternately with buttermilk, mixing just until blended. Pour into cake pans. Bake for 20-25 minutes, or toothpick test comes out clean. Cool 10 minutes before turning onto cooling racks. When cool, frost with chocolate frosting.
To make frosting, in large mixing bowl, cream together melted chocolate and butter until smooth and creamy. Add vanilla, cocoa powder, and powdered sugar. Slowly add buttermilk and whip together until frosting is light and fluffy. Makes enough to frost a two-layer cake.
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