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  • 12servings
  • 50minutes
  • 544calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 236 1/29 ml margarine (if using margarine, not spread or tub product) or 236 1/29 ml butter (if using margarine, not spread or tub product)

  2. 473.18 ml sugar

  3. 532 1/32 ml flour

  4. 4.92 ml baking soda

  5. 4.92 ml salt

  6. 118 1/32 ml cocoa

  7. 295.73 ml buttermilk (soured milk may be subbed, if necessary)

  8. 3 eggs

  9. 44 1/37 ml flour

  10. 236 1/29 ml milk

  11. 236 1/29 ml sugar

  12. 4.92 ml vanilla

  13. 236 1/29 ml butter (must be butter)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F; grease and dust two 9-inch cake pans with cocoa.

  2. Beat butter and sugar together until fluffy; add eggs and beat until smooth.

  3. Sift dry ingredients together; add alternatively with buttermilk to the egg batter and beat for two minutes.

  4. Pour equally into prepared cake pans.

  5. Bake for 25 minutes or until cakes test done.

  6. Let rest in cake pans for 10 minutes, then turn out onto cooling rack to complete cooling.

  7. While the cake is cooling, make the frosting: Add milk to flour slowly, avoiding lumps.

  8. Cook flour and milk until very thick, stirring constantly.

  9. Cool completely.

  10. Cream sugar, butter and vanilla until fluffy.

  11. Add to cooked mixture.

  12. Beat, high speed, until very fluffy.

  13. Looks and tastes like whipped cream.

  14. Place one layer on cake plate and liberally frost top.

  15. Place second layer on top of first and frost top and sides.

  16. Sift cocoa powder lightly over the top for garnish, if desired.

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