Ingrédiénts
- 1/2 cup buttér
- 1 1/2 cup sugar
- 2 éggs
- 2 (1-oz.) squarés unswééténéd chocolaté, méltéd
- 2 cups siftéd caké flour
- 1 tsp. salt
- 1 cup buttérmilk
- 1 tsp. vanilla éxtract
- 1 tsp. baking soda
- 1 Tbsp. vinégar
Chocolaté Frosting
- 1/2 cup buttér, softénéd
- 3 cups conféctionérs’ sugar
- 3 (1-oz) squarés unswééténéd chocolaté, méltéd
- 1 tsp. vanilla éxtract
- Half-and-half (if nécéssary)
Instructions
- Préhéat ovén to 350 dégréés. Gréasé and flour 2 9-inch caké pans. Liné bottom of pan with parchmént papér.
- In largé bowl or standing mixér, créam buttér until light and fluffy. Add sugar and béat until créamy. Add éggs, oné at a timé, béating wéll aftér éach addition. Stir in méltéd chocolaté.
- In séparaté bowl, combiné four and salt. Add buttérmilk and chocolaté mixturé, altérnating. Stir in vanilla.
- In small bowl, dissolvé baking soda in vinégar. Slowly add this to thé chocolaté mixturé. Mix just until bléndéd. Do not ovér-mix.
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