1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant chocolate pudding mix
1 cup white sugar
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 egg
1 teaspoon vegetable oil
1 cup milk
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1 1/2 teaspoons vegetable oil
2 cups shortening
1 cup butter, softened
2 eggs
1 tablespoon margarine
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) cake pans.
In a large bowl, mix white cake mix, pudding mix, white sugar, flour, baking powder, vanilla, egg, oil and milk. Spread evenly in the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in pan slightly before removing from pan. Let cool completely before frosting. Frost with frosting:
In a saucepan, combine margarine, eggs, shortening, 1 cup milk, buttermilk, 1 teaspoon vanilla extract and vegetable oil. Bring to a boil over medium heat. Remove from heat. Slowly pour butter mixture into frosting. Beat with fingertips. Frost with frosting: Spread a layer of frosting over cake while it is still warm. Then frost with buttercream frosting. Refrigerate 24 hours before cutting into squares.