"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Judy Tew's Chocolate Buttermilk Cake Recipe

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This recipe for Judy Tew's Chocolate Buttermilk Cake, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Calder Rose
Added: Tuesday, July 5, 2005


1/2 c. (1 cube) margarine
1 1/2 c. sugar
2 eggs
3 heaping T. cocoa
1 tsp. vanilla
1 tsp. salt
1 1/2 tsp. baking soda
2 c. flour
1 1/2 c. buttermilk
1/2 c. nuts (optional)

Raspberry preserves (enough to spread between cake layers)

Whip Cream Frosting:
1 pt. heavy whipping cream
1 T. cocoa
2-3 T. powdered sugar

To prepare cake cream margarine, sugar, eggs and cocoa until light and fluffy. Add salt, soda, and vanilla. Alternately add the buttermilk and flour until combined. Bake in two greased and floured 9 inch cake pans for 30 minutes, or until done. To prepare frosting beat all ingredients until firm. To assemble cake place one cooled cake round on platter and spread with raspberry preserves. Place second cake layer over preserves and frost top and sides with whip cream frosting. Top cake with chocolate swirls to garnish.

Personal Notes:
Personal Notes:
This cake can also be made in a 9x13 pan. Increase the amount of raspberry preserves to spread over top of cake, then follow with the whip cream frosting.




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