Cake Recipes
Buttermilk Chocolate Layer Cake
Lick-the-bowl, deliciously decadent Buttermilk Chocolate Layer Cake with yummy cream cheese/chocolate frosting.
Yield: 1 (9 inch) two-layer cake
Ingredients
Cake
- 1/2 cup shortening
- 2 cups C&H Pure Cane granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 (1 ounce) chocolate squares, unsweetened, melted and cooled
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk
Frosting
- 1/2 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/2 teaspoon vanilla extract
- Dash salt
- 3 3/4 cups C&H Pure Cane Powdered Sugar (16 ounce) box
- 1 to 2 tablespoons milk
- 2 (1 ounce) chocolate squares, unsweetened, melted and cooled
Instructions
Cake
- Heat oven to 325 degrees F. Grease and flour* two 9 inch cake pans.
- Cream shortening and sugar until light and fluffy.
- Add eggs, one at a time.
- Stir in vanilla extract.
- Add melted, cooled chocolate.
- In separate bowl, sift together flour, baking soda and salt. Add alternately to batter along with buttermilk.
- Divide batter evenly between pans.
- Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
- Cool for 10 minutes in pans.
- Remove from pans and cool completely before frosting.
Frosting
- Combine butter, cream cheese, vanilla extract and salt, beat until light and fluffy.
- Add powdered sugar slowly, beating on low speed.
- Stir in 1 tablespoon milk and melted chocolate.
- Beat until fluffy. Add additional tablespoon of milk, if needed.
- Place one cake layer on cake plate.
- Spread a thick layer of frosting.
- Place second layer on top of frosting. Frost top layer.
Notes
* For best results, use our Pan Release!
Attribution
Recipe and photo used with permission from:
C&H Sugar, Inc.