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Judith Olney's Chocolate Buttermilk Cake

 

18

Yield

1

cake

Prep

30

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 cups all-purpose flour
1 ¼ cups cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons cinnamon
ground
2 ¼ cups buttermilk
1 ½ cups sour cream
1 ½ tablespoons instant coffee
*
2 cups butter, unsalted
2 ¼ cups sugar
2 ¼ cups powdered sugar
3 large eggs
2 ¼ cups heavy whipping cream

Directions

Preheat oven to 350℉ (180℃). Grease 3 round, 9 inch cake pans.

Line bottoms with greased wax paper.

Sift together flour, ¾ cup cocoa, baking soda, baking powder and cinnamon.

Mix in buttermilk and coffee.

Cream 1½ cup 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 812g (28.6 oz)
Amount per Serving
Calories 267157% of calories from fat
 % Daily Value *
Total Fat 169g 260%
Saturated Fat 105g 523%
Trans Fat 0g
Cholesterol 630mg 210%
Sodium 1162mg 48%
Total Carbohydrate 94g 94%
Dietary Fiber 12g 48%
Sugars g
Protein 61g
Vitamin A 112% Vitamin C 5%
Calcium 49% Iron 52%
* based on a 2,000 calorie diet How is this calculated?

 

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