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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 12 |
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I found this recipe handwritten in the back of a cookbook I bought a used bookstore with a little memo, “KEEPER”. After making it I could see why. Over the years it has become the standard chocolate cake I use whenever I bake one. Read more . It’s easy to make, very moist and is not too sweet. I love making different flavors of butter cream frosting to go with it and it is fantastic with a “just fruit” raspberry filling. Ingredients:
2 cups sugar |
1/2 cup canola or vegetable oil |
2 large eggs |
1 teaspoon pure vanilla extract |
1 cup strong black coffee or use 1 cup hot water to dissolve 2 teaspoons instant expresso |
1 cup buttermilk |
1 3/4 cups all purpose flour |
3/4 cups unsweetened cocoa powder (i like the extra dark) |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
Directions:
1. Mix flour, soda, baking powder and salt in a bowl and set aside
2. With an electric mixer blend oil, sugar, eggs, vanilla and coffee until smooth
3. Alternate the flour mixture with the buttermilk until smooth
4. Oil and dust with flour 2 8 inch round cake pans
5. Divide the batter equally into pans
6. Note: The batter will be thin
7. Bake at 35o degrees for 25-30 minutes or until a toothpick inserted into the center come out clean
8. Cool for 15 minutes then transfer to a wire cooling rack until completely cooled
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