Layered Princess Cake

Ingredients
34 cup butter softened
212 cups packed brown sugar
4 large eggs room temperature
6 ounces semisweet chocolate melted and cooled
3 teaspoons vanilla extract
3 cups allpurpose flour
3 teaspoons baking soda
12 teaspoon salt
112 cups sour cream
112 cups water
frosting
114 cups butter softened
10 cups confectioners sugar
2 teaspoons vanilla extract
14 teaspoon salt
12 to 23 cup 2 milk
Pink gel food coloring
4 ounces yellow candy coating disks
Optional Edible gold spray paint edible gold paint and edible gold glitter

Assorted sprinkles pink sanding sugar gold and pink pearls
Directions
Preheat oven to 350. Line bottoms of 3 greased 8in. round baking pans with parchment grease paper. In a large bowl cream butter and brown sugar until light and fluffy 57 minutes. Add eggs 1 at a time beating well after each addition. Beat in melted chocolate and vanilla. Combine flour baking soda and salt add to creamed mixture alternately with sour cream beating well after each addition. Gradually beat in water.

Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean 4045 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting in a large bowl beat butter until smooth. Gradually beat in confectioners sugar vanilla salt and enough milk to reach desired consistency remove 112 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached tint reserved frosting a lighter shade of pink.
If cake layers have rounded tops trim with a serrated knife to make level. Place 1 cake layer on a serving plate spread with 23 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
For decoration place melted candy coating in piping bag fitted with a small round tip pipe star shapes onto waxed paper. Let stand until set. If desired coat star shapes with edible gold
spray paint or edible gold paint sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip pipe onto top of cake. Just before serving gently stand 1 star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.
Nutrition Facts
1 piece 881 calories 35g fat 22g saturated fat 114mg cholesterol 578mg sodium 135g carbohydrate 115g sugars 1g fiber 6g protein.