Pennsylvania Dutch Cake
Yield
1 CakePrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
|
|
| 4 | squares |
semi-sweet chocolate
semi-sweet, null, null |
*
|
| 1 | cup |
water
boiling |
|
| ¾ | cup |
buttermilk
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
vanilla extract
|
|
| Cream cheese frosting | |||
| 8 |
cream cheese
softened |
*
|
|
| 3 | tablespoons |
butter
|
|
| 1 | box |
powdered sugar
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
|
|
| 4 | squares |
semi-sweet chocolate
semi-sweet, null, null |
*
|
| 237 | ml |
water
boiling |
|
| 177 | ml |
buttermilk
|
|
| 7.5 | ml |
baking soda
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
vanilla extract
|
|
| Cream cheese frosting | |||
| 0 | 8 |
cream cheese
softened |
*
|
| 45 | ml |
butter
|
|
| 1 | box |
powdered sugar
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
milk
|
*
|
Directions
For the Chocolate: Combine and boil until thick the butter, chocolate and boiling water. Stirring constantly.
Set aside and allow to cool while you mix the other ingredients.
In a cup combine the buttermilk and baking soda, set aside. Stir together flour, sugar and salt.
Make a well in the center and add chocolate.
Mix well and then add the eggs. When the eggs are blended completely then add the buttermilk. Add vanilla last.
Grease and flour pans - you can use 2, 9 inch cake pans or one 9x12 inch pan.
Bake in a 350℉ (180℃) oven 25 to 30 minutes for 9 inch pans or 40 minutes for the 9x12inch pan.
For the Frosting: Cream butter and cream cheese until smooth.
Gradually add powdered sugar. Add vanilla. Add milk as needed to make the frosting spreadable and smooth.
