Heritage Chocolate Cake
Source of Recipe
Internet
List of Ingredients
2/3 cup butter or margarine, softened
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup Cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk or sour milk*
CHOCOLATE FUDGE FROSTING (recipe follows)
Recipe
1. Heat oven to 350̊F. Grease and flour two
9-inch round baking pans.
2. Beat butter, sugar, eggs and vanilla in large bowl
until fluffy. Combine flour, cocoa, baking powder,
baking soda and salt; add alternately with buttermilk
to butter mixture, beating just until smooth. Pour
batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted
in center comes out clean. Cool 10 minutes; remove
from pans to wire racks. Cool completely. Frost with
CHOCOLATE FUDGE FROSTING. 8 to 10 servings.
* To sour milk: Use 4-1/2 teaspoons white vinegar plus
milk to equal 1-1/2 cups. I rarely use sour milk.
I'd rather make a trip to the store to get buttermilk.
While sour milk may work, I prefer the real thing.
CHOCOLATE FUDGE FROSTING
1/3 cup butter or margarine
1/3 cup Cocoa
2-2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter in small saucepan over low heat; add
cocoa, stirring constantly until smooth and slightly
thickened. Remove from heat; pour into medium bowl.
Cool completely.
Add powdered sugar alternately with milk and
vanilla, beating to spreading consistency. About 2
cups frosting.
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