Memaws Chocolate Buttermilk Cake Food

MOM'S BUTTERMILK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

MEMAW'S CHOCOLATE BUTTERMILK CAKE

Steps:

• Sift together 2 cups sugar, 2 cups flour, and 1/2 tsp salt.
• Mix together in pan, 1/2 cup margarine, 1/2 crisco, 1/4 cup cocoa, and 1 cup water. Bring to boil over high heat. Pour into sifted mixture. Stir.
• Now add the 1/2 buttermilk, 1 tsp soda, 1 tsp vanilla, and 2 eggs to entire mixture. Stir well.
• Pour into greased and floured 9x13 pan. "Bounce" the pan(not too hard to avoid any sloshes) on the counter or floor, to get out the air bubbles.
• Bake at 350 degrees for 30 minutes. When cake is done, toothpick will come out clean from center.
• For the ICING: Remove cake from oven and begin to cool. Bring 1/2 cup butter, 1/4 cup cocoa, 6 tblsp milk, and 1 tsp vanilla to boil over high heat. Add 16 oz box of powdered sugar and stir. Remove from heat.
• Pour over cake, it will run and cover the cake. Allow cake and icing to cool.
• Serve with vanilla ice cream ,yummmmm-o!

CHOCOLATE BUTTERMILK CAKE

Steps:

• Preheat oven to 350º. Grease and flour two 9- inch cake pans.
• Sift the flour, baking soda and salt into a bowl; set aside.
• Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla, then the chocolate.
• Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
• Spoon equal amounts of batter into each cake pan, spreading it to level the top.
• Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
• Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
• Spread the frosting bctween the layers, around the sides and on top of the cake.
• For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla.
• If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.

MEMA'S CLASSIC TEXAS CHOCOLATE SHEET CAKE

Steps:

• For the cake:.
• 1) In large bowl mix sugar and flour. Set aside.
• 2) In saucepan bring to boil margarine, cocoa and water. Mix well.
• 3) Pour over dry ingredients and add eggs, buttermilk, vanilla and baking soda. Mix very well!
• 4) pour into greased pan and bake at 400 degrees for 20 minutes.
• For the frosting:.
• 1) In saucepan bring to boil margarine, cocoa, and milk.
• 2) Mix in powdered sugar and vanilla, boil slightly then set aside to cool.
• 3) After cake cools slightly (still warm though) pour frosting over cake :) eat and enjoy!

CHOCOLATE BUTTERMILK CAKE

Steps:

• Preheat oven to 325* (F).
• Spread solid shortening on bottom and sides of two 9-inch layer pans, or one 9x13x1 1/2 inch sheet pan.
• Dust evenly with unsweetened cocoa or flour; tap out excess.
• Sift together flour, baking soda, salt, and nutmeg.
• Set aside.
• Melt chocolate in top pan of double boiler.
• Remove chocolate from heat after completely melted, and set aside to cool until comfortable to touch.
• In large mixing bowl, cream butter and sugar together.
• Add eggs one at a time, beating well after each addition.
• Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
• Add vanilla and cooled chocolate.
• Pour mixture into prepared pan (s).
• Bake in lower third of oven for 40-50 minutes for sheet cake, or 35-45 minutes for layer pans, or until toothpick comes out clean.
• Leave cake in layer pans for 10 minutes; remove to wire rack and cool completely.
• Cool sheet cake completely in pan.
• Split cake layers with serrated knife-- fill and frost the layers with chocolate buttercream icing or flavored whipped cream.

CHOCOLATE BUTTERMILK CAKE WITH A SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F.
• Butter a 10-inch springform pan and line the bottom with parchment paper.
• Cream together the butter and the sugar with an electric mixer until light and fluffy.
• Add the eggs, one at a time, continue beating until thick and light.
• Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
• With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
• Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
• Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
• Make the frosting just before you need it.
• Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
• Release the cake and turn it upside down on a platter.
• With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
• Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
• Leave in the fridge until ready to serve.

CHOCOLATE BUTTERMILK CAKE (FAT FREE OR LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
• In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
• Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
• Cool the cake to room temperature.
• For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
• Top the cake with the frosting and chill for 3 hours to overnight.

EASY CHOCOLATE-BUTTERMILK CAKE

Steps:

• Preheat oven to 350°F.
• Grease two 9-inch round cake pans or 10-inch Bundt pan.
• Dust pans with cocoa.
• In a large bowl, combine flour, cocoa, sugar, baking soda, and salt.
• In medium bowl, with wire whisk, mix buttermilk, oil, eggs, and vanilla until blended.
• Add buttermilk mixture to flour mixture and whisk until smooth.
• Divide batter between prepared layers or pour into Bundt pan; spread evenly.
• Bake until toothpick inserted in center comes out clean, about 30 minutes for 9-inch layers or about 40 minutes for Bundt cake.
• Cool in pans on wire racks 10 minutes.
• Run thin knife around layers to loosen from side of pan.
• Or, if using Bundt pan, run tip of knife around edge of cake to loosen.
• Invert onto racks to cool completely.
• Frost with desired frosting.