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Buttermilk Chocolate Cake Recipe
|Unsweetened baking chocolate||2 Ounce|
|Butter||6 Tablespoon (At Room Temperature)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1 Teaspoon|
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Instant chocolate pudding mix||4 1⁄8 Ounce (1 Package)|
|Buttermilk||1 3⁄4 Cup (28 tbs)|
Serving size: Complete recipe
Calories 4340 Calories from Fat 1001
% Daily Value*
Total Fat 114 g175.9%
Saturated Fat 65.5 g327.7%
Trans Fat 0 g
Cholesterol 193.5 mg
Sodium 4963.9 mg206.8%
Total Carbohydrates 787 g262.5%
Dietary Fiber 52.3 g209.4%
Sugars 430.3 g
Protein 78 g156.5%
Vitamin A 45% Vitamin C
Calcium 109.2% Iron 69.8%
*Based on a 2000 Calorie diet
Grease and flour one 9 x 13-inch pan or two 9-inch round cake pans.
Melt baking chocolate in the water over low heat, stirring constantly. Set aside to cool.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add cooled melted chocolate and vanilla extract to creamed butter. Beat well, scraping sides of bowl frequently.
Sift together cake flour, baking powder, baking soda, dry pudding mix and salt. Gradually add dry ingredients to chocolate mixture alternately with buttermilk until well mixed. Scrape sides of bowl occasionally. Batter will be thick.
Turn batter into pans, spreading evenly.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Place cake pans on wire racks and let cool for 10 minutes. Using a small flat spatula, carefully loosen sides of cakes. Invert cakes on the wire racks and remove pans.
Frost and fill as desired.