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Basic Chocolate Butter Cake Recipe
|Cake flour||2 Cup (32 tbs), sifted|
|Baking soda||3⁄4 Teaspoon|
|Buttermilk/Sour milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened to room temperature|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Unsweetened chocolate square/Three 1-ounce envelopes no-melt unsweetened chocolate||3 Ounce, melted (Three 1 Ounce Pieces)|
Calories 926 Calories from Fat 343
% Daily Value*
Total Fat 39 g60.4%
Saturated Fat 22.5 g112.4%
Trans Fat 0 g
Cholesterol 219.1 mg
Sodium 559.6 mg23.3%
Total Carbohydrates 135 g44.9%
Dietary Fiber 11.3 g45.1%
Sugars 67.3 g
Protein 20 g39.4%
Vitamin A 17.7% Vitamin C
Calcium 10.1% Iron 24.5%
*Based on a 2000 Calorie diet
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.