1 1/2 cups butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon salt
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups confectioners' sugar
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (3 ounce) package instant jello mix
1 cup milk chocolate syrup
1 cup sugar
1/2 cup butter
1/4 cup milk
1 tablespoon evaporated milk
1 teaspoon vanilla extract
1/2 cup butter
1 (8 ounce) package cream cheese, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, cream together the butter, sugar, eggs and vanilla extract until light and fluffy. Beat in the flour, 1/2 cup at a time. Mix in the flour mixture and salt, mixing just until incorporated. Pour batter into prepared pans.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of each pan comes out clean. Remove from oven and let cool completely, leaving butter and sugar on top. Allow to cool completely before frosting cake.
In a large bowl, cream together the chocolate syrup, 1/2 cup sugar and 1/2 cup butter until smooth. Beat in the evaporated milk, 1/2 cup at a time, mixing just until incorporated. Mix in the egg mixture alternately with the buttermilk and 1 cup confectioners' sugar. Gradually blend the two into the frosting mixture, ending with the chocolate syrup. Spread frosting evenly over the cooled cake.