Chocolate buttermilk layer cake

8 servings

Ingredients

Quantity Ingredient
8 ounces Butter, softened
2 cups Sugar
3 Eggs
2½ cup Cake flour
¾ cup Unsweetened cocoa
4 tablespoons Butter, softened
½ cup Unsweetned cocoa powder powder; firmly packed
2 teaspoons Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
1½ cup Buttermilk
½ cup Buttermilk
4 cups Powdered sugar

Directions

BUTTERMILK CHOCOLATE FROSTNG

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:00

1. Preheat oven to 350°F. Grease two 9-inch round cake pans. Dust with flour; tap out excess.

2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Beat in eggs just until combined.

3. Sift together cake flour, cocoa, baking soda, baking powder, and salt. Add buttermilk and flour mixture alternately to butter mixture, beating just until blended. Divide batter between prepared pans.

4. Bake 35 to 40 mins, or until a cake tester inserted in center comes out clean. Let cakes cool in pans 10 mins, then unmold onto racks and let cool completely. Fill and frost cake with Buttermilk Chocolate Frosting. Refrigerate until serving time.

BUTTERMILK CHOCOLATE FROSTING: In a medium bowl, beat together butter and cocoa with an electric mixer on low speed until smooth, 1 to 2 minutes. Add buttermilk and powdered sugar and beat on high until smooth and fluffy, 1 to 2 minutes.

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