Chocolate Buttermilk Cake
Cook time:
Total time:
Serves: 32 servings
Ingredients
- Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs
- 1 tsp baking soda
- ½ tsp salt
- ½ cup water
- 2 Tbsp SACO Cultured Buttermilk Blend
- 1 cup butter or margarine
- ¼ cup SACO Premium Cocoa
- 1 cup water
- 1 tsp vanilla extract
- Cocoa Butter Frosting
- ⅓ cup butter or margarine
- ⅓ cup SACO Premium Cocoa
- 1½ tsp vanilla extract
- 2 cups powdered sugar
- 2 Tbsp milk (or more if necessary)
Instructions
- Cake
- Preheat oven to 350°F.
- Grease one 13 x 9 inch pan, or two 8 or 9-inch layer pans.
- In large mixing bowl combine flour, sugar, eggs, baking soda, salt, ½ cup water and Buttermilk Blend; set aside.
- In medium saucepan melt butter and stir in cocoa until well-blended.
- Add 1 cup water and vanilla extract to cocoa mixture and bring to a boil.
- Pour cocoa mixture into flour mixture and beat just until well-blended.
- Pour into prepared pan and bake 30 minutes, or until wooden toothpick tests done (25 to 30 minutes for layer pans.)
- Cool thoroughly and frost with Cocoa Butter Frosting.
- Cocoa Butter Frosting
- In medium saucepan melt butter over low heat (or melt butter in microwave in a one-quart container).
- Remove melted butter from heat, add cocoa, stir until-well blended.
- Add vanilla.
- Beat in powdered sugar and milk until smooth and of spreading consistency.
- Add additional milk if necessary.
- Makes enough to fill and frost two 8 or 9-inch layers, or one 13 x 9 inch cake.
Nutrition Information
Calories: 184 Fat: 8g Saturated fat: 5g Trans fat: 0g Carbohydrates: 27g Sugar: 20g Sodium: 173mg Fiber: 1g Protein: 2g Cholesterol: 32mg
