Chocolate Buttermilk Cake
INGREDIENTS
1/2 cup butter
1 + 1/4 cup sugar
1/2 teas. salt
1 tsp. baking soda
1 + 3/4 cup sifted cake flour
1 tsp vanilla
2 eggs - slightly beaten
2 squares of dark baking chocolate, melted
1 cup buttermilk
METHOD
Cream the butter, gradually add the sugar and blend well.
Stir in salt, vanilla & eggs then add melted chocolate.
Sift the cake flour with the baking soda.
Stir in flour mixture and buttermilk to chocolate-butter mixture. Begin with a portion of flour mixture and alternate with buttermilk until blended.
Pour into two buttered 8 in. layer pans.
Bake at 350 for 30 - 35 min.
Chocolate Butter Cream Mocha Frosting
INGREDIENTS
1 stick (1/2 cup) butter, softened to room temperature
1.5 cups powdered sugar
1 tsp vanilla
1/4 teaspoon salt
1/2 cup Droste cocoa powder
Less than 1/4 cup warm water with 1 heaping tsp of instant or freeze dried coffee added
METHOD
In electric mixer bowl, add butter, salt and vanilla and mix at medium speed to creamy consistency
Add the cocoa powder and mix it in. Use small amount of coffee mixture sparingly to control consistency of frosting.
Mix in powdered sugar. Use additional coffee mixture as needed as you add the powdered sugar.
Frost the cake!
Original recipe clipped from a buttermilk carton, circa WWII.
updated 5.26.20
