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CHOCOLATE BUTTERMILK CAKE Recipe

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This recipe for CHOCOLATE BUTTERMILK CAKE is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Buttermilk Cake:
1 cup butter or margarine
1/2 cup cocoa
2 cups granulated sugar
2 tsp. baking soda
3 eggs
1 tsp. salt
1 tsp. vanilla
2 cups buttermilk
3 cups sifted flour
1 can Angel Flake Coconut (for garnish)

Butter Cream Frosting (resembles whipped cream when prepared correctly):
1 1/2 cups milk
1 1/2 cups butter or margarine
1/2 tsp. salt
1 tsp. vanilla
6 tbsp. Flour
1 1/2 cups granulated Sugar
Directions:
Directions:
Cake:
Heat oven to 350º. Grease three 9-inch layer-cake pans; line bottoms of pans with waxed paper or grease paper.

In electric mixer, at medium speed, beat butter or margarine smooth; gradually beat in sugar until fluffy; now beat in eggs, one at a time, then vanilla.
Sift flour with cocoa, baking soda and salt. At low speed, beat flour mixture into butter mixture alternately with buttermilk. Pour evenly into pans. Bake 35 to 40 minutes, or until cake tester inserted in center, comes out clean. Cool on wire racks.

Remove from pans at the end of 10 minutes. When layers are completely cool, fill and frost with Butter Cream Frosting; garnish with coconut.

Frosting:
In saucepan, mix flour, milk and salt until blended. Cook slowly until thick; stirring constantly. Cool thoroughly. Cream butter and sugar until fluffy. Then add to cooled mixture and beat well (It looks like whipped cream). Makes enough for the top and sides of three 9-inch layers.
Number Of Servings:
Number Of Servings:
Serves more then 8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I found this on a Burrus Light Crust Flour Sack in Yanbu, Saudi Arabia in 1984. EXCELLENT! This is an Abel family favorite.

 

 

 

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