Diana's Desserts - www.dianasdesserts.com

Chocolate Lemon Cake

Servings: 12
Orange curd may be substituted for the lemon curd in this delicious cake.

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
3/4 cup (1 1/2 sticks/6 oz/170g) butter or margarine, softened
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
2 jars (10 to 12-oz. each) lemon or orange curd
Chocolate Frosting (recipe follows)
Sweetened whipped cream (optional)

1. Heat oven to 350°F (180°C). Grease sides of two 9-inch round cake pans; line bottoms with wax paper.

2. Stir together flour; cocoa and baking soda; set aside. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with buttermilk, beating until combined. Pour batter into prepared pans.

3. Bake 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare Chocolate Frosting.

4. Place 1 cake layer on serving plate. Spoon lemon curd (or orange curd, if using) into bowl; stir until smooth. Spread about 3/4 cup curd over top of layer; place remaining cake layer on top. Spread frosting on sides, making a rim about 1/4-inch high above top of cake. Spread remaining curd on top of cake. Garnish with whipped cream, if desired. Cover; refrigerate leftover cake.

Makes 12 servings.

Chocolate Frosting

1 1/2 cups confectioners' sugar
1/3 cup unsweetened cocoa
1/4 cup (1/2 stick) butter or margarine, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Combine confectioners' sugar, cocoa, butter and vanilla in large bowl; beat until combined. Add milk, 1 tablespoon at a time, beating to desired consistency.

Makes approximately 1-1/4 cups frosting.

Source: Hershey's
Date: June 25, 2004