2 1/2 c Sifted all-purpose
-unbleached flour
2/3 c Unsweetened cocoa powder
1 tb Baking soda
1/4 ts Salt
1/2 c Butter, at room temperature
1 2/3 c Sugar
5 Eggs
1 1/3 c Buttermilk
1 ts Vanilla extract
Fudge Frosting, see recipe
Preheat the oven to 350F. Grease and flour two 9-inch round cake pans. Line
the bottoms with parchment or waxed paper, grease again, then sprinkle with
flour to coat completely. Shake out any excess flour. Set aside.
Sift together the flour, cocoa, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter until creamy, then gradually add
the sugar and beat until fluffy. Add the eggs, one at a time, beating well
after each addition. Add the flour mixture to the egg mixture alternately
with the buttermilk, and beat until smooth. Mix in the vanilla. Pour the
batter into the prepared pans. Bake for 30 to 35 minutes, or until a cake
tester inserted into the center of the cake comes out clean. Cool on wire
racks for about 10 minutes. Remove the cakes from the pans and continue to
cool on wire racks. Frost with Fudge Frosting when completely cool.
YIELD: 10 to 12 servings
Yields
1 Servings