8 oz Butter, softened -powder; firmly packed
2 c Sugar 2 ts Baking soda
3 Eggs 1 ts Baking powder
2 1/2 c Cake flour 1/2 ts Salt
3/4 c Unsweetened cocoa 1 1/2 c Buttermilk
———————BUTTERMILK CHOCOLATE FROSTNG———————
4 tb Butter, softened 1/2 c Buttermilk
1/2 c Unsweetned cocoa powder 4 c Powdered sugar
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:00
1. Preheat oven to 350F. Grease two 9-inch round cake pans. Dust with
flour; tap out excess.
2. In a large bowl, beat together butter and sugar with an electric
mixer on medium speed until light and fluffy, 1 to 2 mins. Beat in
eggs just until combined.
3. Sift together cake flour, cocoa, baking soda, baking powder, and
salt. Add buttermilk and flour mixture alternately to butter mixture,
beating just until blended. Divide batter between prepared pans.
4. Bake 35 to 40 mins, or until a cake tester inserted in center
comes out clean. Let cakes cool in pans 10 mins, then unmold onto
racks and let cool completely. Fill and frost cake with Buttermilk
Chocolate Frosting. Refrigerate until serving time.
BUTTERMILK CHOCOLATE FROSTING:
In a medium bowl, beat together butter and cocoa with an electric
mixer on low speed until smooth, 1 to 2 minutes. Add buttermilk and
powdered sugar and beat on high until smooth and fluffy, 1 to 2
minutes.
Yields
8 servings