Post by Admin on Jul 15, 2005 0:54:45 GMT 10
Chocolate Buttermilk Cake & Icing
1 cup (2 sticks) butter
2-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup cocoa
3 cups sifted cake flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
Butter 3 round 9-inch cake pans, line bottoms with waxed paper, and butter again.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
Sift together cocoa, flour, baking soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
Pour into cake pans.
Bake 25 to 30 minutes in preheated 350°F. oven.
Let stand in pans 5 minutes.
Remove from pans onto wire rack.
Cool completely before frosting with browned butter icing.
BROWNED BUTTER ICING:
1/2 cup (1 stick) butter
1 teaspoon vanilla
1/4 teaspoon salt
6 cups sifted confectioners' sugar
1/3 to 1/2 cup cream
In saucepan, brown butter lightly over low heat, stirring
constantly.
Remove from heat; pour into mixing bowl.
Add vanilla, salt, and half of confectioners' sugar; beat well.
Add remainder of sugar alternately with cream, beating
until smooth and of spreading consistency.
Spread between layers and on tops and sides of chocolate buttermilk cake.
This cake is delicious garnished with chopped pistachio nuts.
1 cup (2 sticks) butter
2-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup cocoa
3 cups sifted cake flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
Butter 3 round 9-inch cake pans, line bottoms with waxed paper, and butter again.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
Sift together cocoa, flour, baking soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
Pour into cake pans.
Bake 25 to 30 minutes in preheated 350°F. oven.
Let stand in pans 5 minutes.
Remove from pans onto wire rack.
Cool completely before frosting with browned butter icing.
BROWNED BUTTER ICING:
1/2 cup (1 stick) butter
1 teaspoon vanilla
1/4 teaspoon salt
6 cups sifted confectioners' sugar
1/3 to 1/2 cup cream
In saucepan, brown butter lightly over low heat, stirring
constantly.
Remove from heat; pour into mixing bowl.
Add vanilla, salt, and half of confectioners' sugar; beat well.
Add remainder of sugar alternately with cream, beating
until smooth and of spreading consistency.
Spread between layers and on tops and sides of chocolate buttermilk cake.
This cake is delicious garnished with chopped pistachio nuts.