Moist Chocolate Cake
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"This recipe came from my mother, Constance Wagner, who may have got it from Irma Rombauer's JOY OF COOKING. She states that powdered buttermilk can be used if you follow the label instructions and mix the powdered buttermilk with the dry ingredients, then add 1 cup of water with the liquids. Frosting can be French buttercream with a grating of bitter chocolate on top."
Ingredients
Nutritional
- Serving Size: 1 (171.7 g)
- Calories 523.7
- Total Fat - 14.2 g
- Saturated Fat - 3 g
- Cholesterol - 152.9 mg
- Sodium - 537.9 mg
- Total Carbohydrate - 87.1 g
- Dietary Fiber - 1.8 g
- Sugars - 40.7 g
- Protein - 12 g
- Calcium - 84.7 mg
- Iron - 3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step 1
Mix together the sugar, flour, cocoa, baking powder, soda, and salt.
Step 2
Beat into it the eggs, coffee, buttermilk, oil, and vanilla
Step 3
Beat at medium speed 2 minute, scraping bowl.
Step 4
Turn into oiled, floured large square pan or 2 round 9"x2" layer pans.
Step 5
Bake at 350' F. till done at center (about 1½ hours for a large cake).
Tips & Variations
No special items needed.
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