Famous Brick Street Chocolate Cake (throughherlookingglass)

Cake

2 c sugar
1 c butter, softened
1 1/2 t vanilla
3 large eggs
2 1/2 c cake flour
1 c baking cocoa, sifted
2 t baking soda
1/2 t salt
1/2 c instant chocolate pudding (small box)
2 1/4 c buttermilk
1 c semi sweet chocolate chips

Preheat CONVECTION OVEN ONLY to 350° F. Beat sugar, butter and vanilla in large bowl. Beat in eggs. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding and buttermilk. Stir in semi sweet chocolate chips. Pour into greased tube pan. Bake in CONVECTION OVEN ONLY  for 60 – 70 min until cake tester comes out clean. Cool cake completely before icing.  Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools. Note: Bake in convection oven only. This does not work in a traditional oven.

Chocolate Icing

1/2 c water
1/2 c butter
1 t vanilla
1 c baking cocoa, sifted
3 1/2 c powdered sugar
3 T heavy cream (more or less for consistency)

Heat water, butter and vanilla together in sauce pan on stove top until melted. Remove from heat. Stir in one cup cocoa. Stir in powdered sugar, sifted. Stir in heavy cream, up to 3 T until you get the desired consistency.

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