Whenever we have a family birthday, it is always accompanied by "Nelson Cake". Nelson cake is a moist chocolate layer cake filled with home made whipped cream and rich buttercream frosting. There are never any leftovers when we make this cake. In fact, I better go grab a fork right now...
1 cup water
1 stick butter (does not need to be room temperature, as it will get boiled during recipe)
1/4 cup shortening
4 tbs cocoa powder (Dutch processed)
2 cup sugar
2 cups flower
1 tsp baking soda
1 tsp vanilla
1/2 cup buttermilk
Combine water, butter, shortening and cocoa in a sauce pan and bring to a boil. Once brought to a boil, remove from heat and add to a bowl with sugar and flour. Add remaining baking soda, vanilla, buttermilk, eggs, and mix together. Pour batter into two greased 9 inch round cake pans and that bake at 350F for 18-20 minutes.
1 stick butter room temp
4 tbs cocoa powder(Dutch processed)
2 tsp vanilla
8 oz of powdered sugar
2-4 tbs milk
Add butter, vanilla, milk and a few tablespoons of powdered sugar and mix slowly at first, then on high for about 1 minute to get it light and fluffy. Add the remaining cocoa and powdered sugar and whip until light.
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla
Whip in mixer until light and fluffy
Once your cake is cooled, cut your 2 cake rounds in half horizontally (making 4 cake rounds). Then layer the ingredients starting with cake, then frosting, then whipped cream. Repeat this process until all layers are assembled. Cover the top and sides of the cake with frosting, top with whipped cream and chocolate shavings. Serve immediately or refrigerate until ready to serve.