Ingredients Jump to Instructions ↓

  1. 1 c Sugar

  2. 1/4 c Cocoa

  3. 1/2 c Buttermilk

  4. 1/2 ts Vanilla

  5. 1/4 lb Butter, unsalted

  6. 1 Egg

  7. 1 c Flour, Cake

  8. 1/2 ts Baking Soda

  9. 1 pn Salt

  10. 2 oz Chocolate, bittersweet

  11. 1/4 c Cream, Heavy

  12. 1/4 ts Vanilla

  13. 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Preparations: Divide sugar and buttermilk as below. Beat egg. Soften butter. Preheat oven to

  14. 375 degrees. Butter and flour and 2-inch deep, 8-inch round cake pan and set aside. Beat

  15. 1/2 cup sugar, cocoa,

  16. 1/4 cup buttermilk, and vanilla.

  17. 1/2 cup sugar; beat until light and creamy. Add beaten egg a little at a time, beating until smooth between each addition. Beat in the cocoa mixture. Combine cake flour, baking soda, and salt. Resift together and beat into the butter/cocoa mixture in two parts alternating with

  18. 1/4 cup buttermilk. Pour batter into prepared pan and bate at

  19. 375 degrees for 30 - 35 minutes. Let cake rest a few minutes before turning out onto a cake rack to cool. For a glaze: In a double boiler, melt chocolate, cream, and vanilla. Stir until smooth and let cool to warm. Pour over cake. If desire, before glazing, split cake in half and spread your choice of filling between the layers. From Williams-Sonoma's April,

  20. 1991 Catalogue, page


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