Ingredients: |
Ingredients: 2 cup flour
1 3/4 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/3 cups buttermilk or sour milk
1/2 cup shortening
1 tsp. vanilla
2 eggs
3 squares (3 oz.) unsweetened chocolate, melted and cooled
Butter Frosting:
1/2 cup butter or margarine
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 tsp. vanilla
Milk (optional)
Chocolate curls
Fresh raspberries or frozen unsweetened raspberries, thawed and drained.
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Directions: |
Directions:In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Add buttermilk, shortening and vanilla. Beat with mixer on low speed 30 seconds or until combined. Beat on medium to high speed 2 minutes; scrape bowl occasionally. Add eggs and melted chocolate; beat 2 minutes.
Pour batter into 2 greased 8" or 9" round baking pans. Bake at 350º for 25-35 minutes or until cakes test done. Cool in pans for 10 minutes. Remove cakes from pans and cool completely.
Butter Frosting:
Beat butter in a large bowl with mixer on medium-high speed until light and fluffy. Gradually add 2 cups of powdered sugar, beating well on low to medium speed. Slowly beat in milk and vanilla.
Gradually beat in remaining powdered sugar. If necessary, beat in milk to make frosting spreading consistency. Makes enough for sides and tops of two 8"or 9" cake layers or the top of one 9"X13" cake.
Chocolate curls: Make curls with milk chocolate bars or white chocolate bars. With bars at room temperature, carefully draw a vegetable peeler at an angle across bar. Top cake with curls and raspberries. |
This recipe for Buttermilk Chocolate Cake is from