Chocolate Castles as wel

I guess you can tell that I’m in my cake mode. I get in cookie mode, pie modes and now cake. I have one piece left of the Tuxedo cake and am saving it for tonight to eat during The Good Wife. But this cake, (once again, thank you Paula Deen) well…I will be making it Tues so I can watch Adventures of Laura and have cake.

1 1/4 cups butter, softened

1 1/2 cups sugar

1/2 cup firmly packed light brown sugar

1 tables vanilla

5 large eggs

2 1/2 cups flour

3/4 cup unsweetened cocoa

1 1/2 teas baking soda

1 teas baking powder

1/4 salt

1 1/2 cups buttermilk

1/2 cup sour cream

Chocolate-Hazelnut Frosting

1 (8 oz) package cream cheese, softened

1/2 cup butter, softened (1 stick)

1 1/2 cups chocolate-hazelnut spread (such as Nutella)

1/2 cup sour cream

5 cups powdered sugar

Cake:

Preheat oven to 350. Spray 3 (9″) cake pans with Pam. Coat with flour if you are not using the Pam with flour.

In a large bowl, beat butter, sugars and vanilla with mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until all is combined. Stir in sour cream. Spoon batter evenly into cake pans. Bake for 15 to 20 min, or until cake tests done. Let cool in pans for 10 min and remove from pans onto wire racks.

Spread frosting between layers and on sides and top of cake when completely cool. Garnish with chopped hazelnuts if desired.

Frosting:

In a large bowl, beat cream cheese and butter with a mixer at medium until creamy. Beat in Nutella and sour cream until combined. REduce speed to low and gradually add powdered sugar, beating until well combined and no lumps remain.