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1 cake
suggest servings
| 3 | cups | flour, all-purpose | |
| 1 1/4 | cups | cocoa powder | |
| 1 1/2 | teaspoons | baking soda | |
| 1 1/2 | teaspoons | baking powder | |
| 1 1/2 | teaspoons | cinnamon | ground |
| 2 1/4 | cups | buttermilk | |
| 1 1/2 | cups | sour cream | |
| 1 1/2 | tablespoons | instant coffee | |
| 2 | cups | sweet butter | |
| 2 1/4 | cups | sugar | |
| 2 1/4 | cups | powdered sugar | |
| 3 | large | eggs | |
| 2 1/4 | cups | heavy whipping cream |
Preheat oven to 350 degrees F.
Grease 3 round, 9 inch cake pans.
Line bottoms with greased wax paper.
Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon.
Mix in buttermilk and coffee.
Cream 1 1/2 c butter with the sugar until light and fluffy.
Add the eggs one at a time until thick.
Beating on low speed, slowly mix in buttermilk mixture.
Beat 'til well blended.
Bake about 35 minutes, or until a straw comes out clean.
Remove to racks to cool.
After they are cooled, put in 'fridge'. After 1 hour in 'fridge', split each in half. Wrap each layer in wax paper or plastic wrap, and freeze immediately.
| % Daily Value* | |
| Total Fat 169.0g | 260% |
| Saturated Fat 105.0g | 523% |
| Trans Fat 0.0g | |
| Cholesterol 630mg | 210% |
| Sodium 1162mg | 48% |
| Total Carbohydrate 281.0g | 94% |
| Dietary Fiber 12.0g | 48% |
| Sugars 186.0g | |
| Protein 31.0g | 61% |
| Vitamin A | 112% | Vitamin C | 5% | |
| Calcium | 49% | Iron | 52% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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many need to cook longer if you do not like cruncky veg's but really really do with the crunchy veg's
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