Basic Chocolate Butter Cake
|Cake flour||2 Cup (32 tbs), sifted|
|Baking soda||3⁄4 Teaspoon|
|Buttermilk/Sour milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened to room temperature|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Unsweetened chocolate square/Three 1-ounce envelopes no-melt unsweetened chocolate||3 Ounce, melted (Three 1 Ounce Pieces)|
Preheat oven to 350° F.
Sift flour with baking soda and salt and set aside.
Combine buttermilk and vanilla.
Cream butter until light, add sugar gradually, beating until fluffy.
Add eggs, one at a time, beating well after each addition; mix in chocolate.
Add dry ingredients alternately with milk, beginning and ending with the dry and adding about 1/3 of the total at a time.
Beat just until smooth.
Spoon into 2 greased and floured 9" layer cake pans and bake 30-35 minutes until cakes shrink slightly from sides of pans and are springy to the touch.
Cool upright in pans on wire racks 5-7 minutes, then invert on racks.
Turn cakes right side up and cool thoroughly.
Fill and frost as desired.