Chocolate Buttermilk Cake (1965)

1 C. butter
1 t. vanilla
1 3/4 C. sugar
2 eggs
1/2 C. cocoa
3 C. sifted cake flour
1 1/2 t. baking soda
1 t. salt
2 C. buttermilk

Start with all ingredients at room temperature. Cream butter, vanilla and sugar together. Add eggs, one at a time, beating thoroughly after each addition; beat until light and fluffy. Sift cocoa, flour, soda and salt together. Add to creamed mixture alternately with buttermilk, blending well. Turn into 2 deep 9 in. cake round layer pans or 3 shallow pans. Bake at 350 degrees. Deep pans 30-35 minutes or shallow pans 25-30 minutes. Let stand 15 min and then remove. When cool, frost.

I lined the pans with parchment paper and oil and floured them.

Recipe from The Culinary Arts Institute of Chicago

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
This entry was posted in Cakes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *