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Buttermilk Chocolate Cake Recipe
|Water||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate||3 (3 Squares, 3 Ounces Each)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Salt||1 3⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Buttermilk/Sour milk||2⁄3 Cup (10.67 tbs)|
|Mocha butter frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Chopped walnuts||1 Tablespoon|
Serving size: Complete recipe
Calories 4637 Calories from Fat 1867
% Daily Value*
Total Fat 213 g327%
Saturated Fat 68.3 g341.5%
Trans Fat 23.8 g
Cholesterol 423 mg
Sodium 5547.1 mg231.1%
Total Carbohydrates 665 g221.7%
Dietary Fiber 28.8 g115.3%
Sugars 450.3 g
Protein 55 g110.5%
Vitamin A 9.7% Vitamin C
Calcium 28.4% Iron 158.7%
*Based on a 2000 Calorie diet
In saucepan combine water and chocolate; stir over low heat till chocolate melts.
Remove from heat; set aside.
Stir together flour, soda, and salt.
In mixer bowl beat shortening on medium speed of electric mixer about 30 seconds.
Add sugars and vanilla; beat till well combined.
Add eggs, one at a time, beating well after each.
Stir in chocolate mixture.
Add dry ingredients and buttermilk alternately to beaten mixture, beating on low speed after each addition till just combined.
Turn batter into prepared pans.
Bake in 350° oven for 20 to 25 minutes or till cakes test done.
Cool 10 minutes in pans.
Remove pans; cool well on racks.
Frost and decorate with Mocha Butter Frosting; press nuts into sides.