2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk*
Chocolate Frosting:
1/3 cup butter
1/3 cup unsweetened cocoa powder
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Heat oven to 350°F
(175°C). Grease and flour two 9-inch round baking pans.
For Cake: In a medium
bowl, combine flour, cocoa, baking powder, baking soda and salt;
set aside.
In a large bowl, beat
butter, sugar, eggs and vanilla until fluffy.
Add flour mixture alternately
with buttermilk to the butter mixture, beating just until smooth.
Pour batter into prepared pans.
Bake 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pans to wire racks. Cool completely.
For Chocolate Frosting:
In small saucepan melt butter over low heat; add cocoa, stirring
constantly until smooth and slightly thickened. Remove from heat;
pour into medium bowl, and cool until very thick (about half
hour or so).
Add powdered sugar, milk
and vanilla to chocolate mixture and beat to spreading consistency.
Frost cake.
Makes 8 to 10 servings.
*Or place 4 1/2 teaspoons
white vinegar in a measuring cup and add milk to equal 1 1/2
cups. Allow to set for 2 to 3 minutes before using.
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