Basic Chocolate Butter Cake Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main IngredientChocolate
Ingredients
| Cake flour | 2 Cup (16 tbs), sifted | |
| Baking soda | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 3/4 cup buttermilk or sour milk | ||
| Vanilla | 1 Teaspoon | |
| 1/2 cup butter or margarine, softened to room temperature | ||
| Sugar | 1 1/3 Cup (16 tbs) | |
| Eggs | 3 | |
| Unsweetened chocolate square | 3 , melted | |
Directions
Preheat oven to 350° F.
Sift flour with baking soda and salt and set aside.
Combine buttermilk and vanilla.
Cream butter until light, add sugar gradually, beating until fluffy.
Add eggs, one at a time, beating well after each addition; mix in chocolate.
Add dry ingredients alternately with milk, beginning and ending with the dry and adding about 1/3 of the total at a time.
Beat just until smooth.
Spoon into 2 greased and floured 9" layer cake pans and bake 30-35 minutes until cakes shrink slightly from sides of pans and are springy to the touch.
Cool upright in pans on wire racks 5-7 minutes, then invert on racks.
Turn cakes right side up and cool thoroughly.
Fill and frost as desired.
Sift flour with baking soda and salt and set aside.
Combine buttermilk and vanilla.
Cream butter until light, add sugar gradually, beating until fluffy.
Add eggs, one at a time, beating well after each addition; mix in chocolate.
Add dry ingredients alternately with milk, beginning and ending with the dry and adding about 1/3 of the total at a time.
Beat just until smooth.
Spoon into 2 greased and floured 9" layer cake pans and bake 30-35 minutes until cakes shrink slightly from sides of pans and are springy to the touch.
Cool upright in pans on wire racks 5-7 minutes, then invert on racks.
Turn cakes right side up and cool thoroughly.
Fill and frost as desired.
Chef
