Chocolate Cake with Blackberry Buttercream Frosting

So, I found this cake.
I drooled over the beauty of it.
Then I read the ingredients and drooled some more.
Seriously.

Then I made the frosting.
Oh. My.
It is like a blackberry milkshake...in frosting.
I literally ate it by the spoonful.

DO NOT be scared of this cake.
It is SO easy to make.
***Note: I doubled the frosting and barely had enough...and used some of it for the middle layer.
Definitely double the frosting recipe and use TWO round cakes.

Recipe is below.
Followed by a link to the frosting tutorial.

Enjoy.
Matti

Hershey’s Perfectly Chocolate Cake

2 c sugar
1 ¾ c all-purpose flour
¾ c cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 c milk
½ c vegetable oil
2 tsp vanilla extract
1 c boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Blackberry Buttercream Frosting adapted from Sammyw

1 c unsalted butter, room temperature
½ c seedless blackberry jam
4-6 cups powdered sugar

Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes.

Gradually add powdered sugar until you reach the desired consistency.

To assemble a layered cake, cut in two however you like. Spread a layer of blackberry jam (I USED FROSTING) along bottom layer. Place the second layer on top. Decorate with blackberry buttercream frosting.

Tutorial for icing HERE