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Ingredients
| unsweetened cocoa powder (sifted): 3/4 cup |
| buttermilk: 1 1/4 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 1/2 tsp |
| baking powder: 1/2 tsp |
| salt: 1 dash |
| salted butter: 1 cup (at room temperature) |
| granulated sugar: 1 1/2 cups |
| eggs: 3 (large//at room temperature) |
| vanilla extract: 2 tsp |
| powdered sugar (unsifted): 1 2/3 cups |
| light whipping cream (fluid): 3/4 cup |
| unsweetened baking chocolate squares: 4 oz (chopped) |
| vanilla extract: 2 tsp |
| salted butter: 6 Tbl (at room temperature) |
Ladies Home Journal - Their Best Chocolate Cake
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
60 min -
Servings
11 serving(s)
Tags
- Cake: Place the cocoa powder in a small saucepan.
- Gradually stir in the buttermilk.
- Turn on heat and bring to a boil, stirring nonstop until smooth.
- Let stand until completely cooled.
- In a large bowl beat the butter until creamy.
- Slowly add the sugar, beating until light and fluffy.
- Add the eggs and mix well.
- Add vanilla and blend.
- Add all of the dry ingredients.
- Stir.
- Add the cooled cocoa mixture and beat until well blended.
- Bake in two 9" cake pans for 28-30 minutes.
- Cool completely.
- Frosting: Bring the powdered sugar and the cream to a full boil in a medium-size saucepan, stirring until smooth.
- Remove from heat.
- Add the chocolate and stir until completely smooth.
- Add vanilla and mix.
- Stir occasionally until the mixture has the consistency of thick mayonnaise.
- Beat the butter until creamy and gradually blend the butter and chocolate mixture together.
- Frost the cake.