Helen’s Chocolate Buttermilk Cake
(adapted from I Had a Delicious Time)
1 3/4 c. granulated sugar
1/2 c. cocoa
2 c. flour (I use unbleached AP flour)
1/2 tsp. salt
1 Tbsp. baking soda
2/3 c. vegetable oil
1 c. buttermilk
1 tsp. vanilla (I use a bit more…can’t hurt)
1 c. boiling water
1/2 c. Just Jan’s Seedless Raspberry Spread*
Either spread on warm layer to give the cake an even moister texture with raspberry flavor or rim the layer with butter cream around the perimeter of the cake and add the Just Jan’s Seedless Raspberry Spread as a filling instead of the chocolate butter cream filling.
Mix all dry ingredients together. Make a well in the center of the dry ingredients. Add oil, buttermilk, egg and vanilla. Mis until well combined (medium speed on mixer) Slowly add boiling water. Batter will be quite thin.<
Pour into prepared 8 inch round pans or one 9×13. Bake at 350 degrees until center springs back or toothpick comes out clean.
Chocolate Butter Cream Frosting
2 (1 oz.) squares of unsweetened chocolate
2 oz. semisweet chocolate chips (here again I dump in a few more) Love Guittard chocolate chips
1 c. butter softened
4 c. powdered sugar
1/4 c. milk or cream
2 tsp. vanilla
Place chocolate in top of double boiler, bring water to a boil. Reduce heat to low cook until chocolate melts, stirring often. Remove from heat.
Beat butter at medium speed with an electric mixer until creamy. Add chocolate, powdered sugar and remaining ingredients; beat until spreading consistency.
This makes a lot of frosting. Cut in half for one cake of make it all, it freezes well.