Asparagus Cake
Yield
12 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
or margarine |
|
| 1 ⅓ | cups |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
asparagus
cooked, puree |
|
| 3 | squares |
chocolate
melted |
*
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
or margarine |
|
| 315 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
asparagus
cooked, puree |
|
| 3 | squares |
chocolate
melted |
*
|
| 7.5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
buttermilk
|
|
Directions
Cream butter and sugar. blend in asparagus, chocolate, vanilla. Combine flour with baking soda. Add alterantely with buttermilk to creamed mixture.
Turn into 2, 8 inch cake pans and bake 350℉ (180℃) for 35 minutes or tested done. Cool in pans for 10 minutes and remove to racks to cool.
Fill and frost with a chocolate frosting.
