Well I meant to publish the recipe so here it is! It is SO easy!
Delish Chocolate Cake
Mix together 2 c sugar, 2 c flour, 1 tsp baking soda, 1/2 tsp salt.
Melt together 1 c butter, 4 tblsp cocoa, 1 cup water. Add to dry ingredients
Mix 1/2 cup buttermilk, 2 eggs and 1 tsp vanilla. Add to rest of ingredients!
Top with fresh whipped cream. (2 cups heavy whipping cream, 1/4 cup sugar- probably less, (I guess, I just did it to taste) and 1/2 to 1 tsp vanilla. Mix cream first with mixer until peaks form then add sugar and v. (chill bowl and attachments)
That's it! This makes a sheet cake or THREE thin layer cakes. Supposed to be thin. Which I now am realizing may be the reason mine was fluffy instead of dense. Her layers may have been thinner. I used a regular rectangular lasagna pan and the cake was a good 1 1/2" thick... I didn't have three equal size pans to make 3 layers. Hmm, I bet that was it. I didn't use a mixer to mix it just gently blended it with a spatula. I did however fall in LOVE with my new Hamilton Beach hand mixer with different attachments and a case so nothing gets lost for a mere 19 bucks at Stuff Mart! Used for my whipped cream which is SO fun to make.
Also, I thought it would only take 20 or so minutes at 350 but when I checked it and thought it only needed 5 more minutes, I forgot about it! 15 minutes or so later, YIKES! THE CAKE!
And it was perfectly done. So if you do a sheet cake it may take as long as 35 minutes. There was no instruction on this part so just keep an eye on it.
I think making two thin sheet cakes would be ok and stack them to get that dense trait. I am going to try that next. I am in for another chocolate cake today as I have this buttermilk and heavy cream I don't know what to do with. If I can make it to church tomorrow, they will be the recipients.
Is buttermilk supposed to smell sour?
1 comment:
Yes, buttermilk it supposed to be sour--It's cultured like yogurt, so it's got that acidity to it which, of course, is why you use baking soda instead of baking powder.
Our sheet cake pans are cookie sheet sized, so the lasagne pan was probably about half the size of what we use... And, of course, if you have to bake it longer to get it done it won't be as moist either on the edges.
It's such a shame that you have to make another cake. :)
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