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  • mikelssword
    I made this cake and it turned out beautifully. You do, however need to be a little more specific with the cooking directions. I had to cream the butter and sugar for almost 10 minutes before they were incorporated. You did not have the size pan or if the pan(s) had to be greased and floured or just greased and lined with waxed paper. I baked the cake in two 8 inch x 1 1/2 inch pans and the layers were perfect. The cake is moist and the chocolate flavor is wonderful. This is a great recipe and I will most certainly make it again and again. – 12/16/2010

 

Buttermilk Chocolate Cake

Servings: 8

Ingredients:

1 cup hot water
1/2 cup cocoa
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk

Peanut Butter Frosting:
2 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
1/2 cup smooth or crunchy peanut butter
3 to 5 tablespoons milk

Cooking Directions:

Butter two round 8-inch baking pans or one 9 1/2- x 13-inch baking pan and line bottoms with waxed paper.

In small bowl, combine hot water and cocoa. Mix until smooth; set aside.

In medium bowl, combine flour, baking soda and salt. Set aside.

In large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla and buttermilk. Add cocoa mixture and combine. Gradually add flour mixture; mix just until smooth. Pour into prepared pans. Bake at 350° F for 30 minutes (30 to 40 minutes if using 9 1/2 x 13 pan) or until a toothpick inserted in center comes out clean. Cool completely. Frost with Peanut Butter Frosting.

Peanut Butter Frosting: In medium bowl, mix powdered sugar, vanilla and peanut butter. Gradually add milk; beat until smooth and creamy.

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