Venetian Creme Torte
|Sifted cake flour||2 Cup (32 tbs)|
|Cocoa||1⁄2 Cup (8 tbs), sifted|
|Baking soda||1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter milk||1 Cup (16 tbs)|
1. Sift the flour, cocoa, baking soda, and salt together and blend thoroughly; set aside.
2. Cream butter and vanilla extract. Add sugar gradually, beating constantly until thoroughly creamed. Add the eggs, one at a time, beating until light and fluffy after each addition.
3. Beating only until blended after each addition, alternately add dry ingredients in thirds and buttermilk in halves to creamed mixture. Divide batter equally among 6 greased 9-inch layer cake pans and spread evenly to edges.
4. Bake at 350°F about 10 minutes, or until torte layers test done.