CHOCOLATE BUTTERMILK LAYER CAKE

with

RICH CHOCOLATE FROSTING

 

 

This cake won the Iowa State Fair Culinary Department blue ribbon, baked by Alice Bird of Des Moines, IA.  After googling her, found out that she had taken a baking class in 1963 and from there, her career took off, calling herself a State Fair-a-holic; winning many blue ribbons between 1963-2005.  She died in 2012.

 

350 degree oven for 35 minutes

Makes one 9" layer cake

 

2 1/2 cups flour

2 tsp baking soda

1 tsp salt

1 cup vegetable oil

1 cup buttermilk

1/2 unsweetened cocoa powder

2 3/4 cup sugar (** may reduce to 2 1/2 cups)

3 eggs

1 tsp vanilla

1 cup boiling water

 

Grease 2 - 9" round cake pans and line with parchment paper.  Grease parchment paper and dust with flour.

Sift flour, baking soda and salt onto wax paper.

Combine oil, buttermilk, cocoa, sugar, eggs and vanilla in a large bowl.  Mix well.

On low speed with electric mixer, add flour mixture to cocoa mixture alternately with boiling water, beginning and ending with dry ingredients.  Do not overbeat. The batter will be very thin.  Divide batter into the two pans.

Bake in 350 degree oven for 35 minutes or until cake tops spring back when lightly touched.

Cool layers in pan on wire racks for 10 minutes, then turn them over onto racks and cool completely.  Frost.

 

RICH CHOCOLATE FROSTING

 

6 oz semi-sweet chocolate

1/2 cup evaporated milk

3/4 cup (1 1/2 sticks) butter

2 1/2 cup confectioners sugar

 

Place chocolate, evaporated milk and butter in top of double boiler.  Place over hot water, stirring until chocolate is melted and mixture is smooth. 

Whisk in confectioners sugar.  Place double boiler top in bowl of ice cubes/water and beat with an electric mixer until mixture lightens in color and begins to lose its sheen.

Frost cooled cake.

 

Review:  Not being someone who bakes a lot, this came out especially good!  The frosting was terrific!!