Cakes DessertsBRICK STREET CHOCOLATE CAKESchoenenon September 8, 2018September 8, 2018 BRICK STREET CHOCOLATE CAKE Skip to main content BRICK STREET CHOCOLATE CAKE Ingredients Cake: 2 cups sugar 1 cup unsalted butter, softened 1 1/2 teaspoons pure vanilla extract 3 large eggs 2 1/2 cups cake flour 1 cup baking cocoa, sifted 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup instant chocolate pudding mix (small box) 2 1/4 cups buttermilk 1 cup semi-sweet chocolate chips Chocolate Icing: 1/2 cup water 1/2 cup butter 1 teaspoon vanilla 1 cup baking cocoa, sifted 3 1/2 cups powdered sugar, sifted Instructions Cake: Preheat regular, conventional oven to 350°. Beat sugar, butter & 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 regular, conventional oven at 350° for 30 minutes. Adjust baking temperature down to 325° and continue baking 30-40 minutes more, until cake tester comes out clean. (Check with cake tester at the one hour mark.) Cool cake completely before icing. Chocolate Icing: 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 tablespoons (or more) until you get the desired consistency. Ice cake by filling the hole in the middle of the cake first, then spread icing over cake top and pour over the sides. Icing will harden as it cools.