I made this cake over the weekend for my own birthday celebration; it is my standby chocolate cake and is so delicious! Enjoy!
Buttermilk Fudge Cake
1 cup softened butter
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla
1 ¾ cups all purpose flour
½ cup baking cocoa
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk or sour cream or soured milk (1 tsp, vinegar or lemon juice stirred into 1 cup milk and allowed to sit at room temp for 5 minutes)
Cream butter and sugars. Add eggs and vanilla; mix until light and fluffy. Mix together flour, cocoa, soda, and salt. Add to batter alternately with buttermilk or sour cream.
Pour into 3 round cake pans that have been greased and floured. Bake at 350 degrees for 25-28 minutes. Remove from oven and cool for 10 minutes; remove from pans and allow to cool completely. Frost with Fudge Butter Cream Frosting. Can add chopped candy bars or nuts as you frost. I prefer the sour cream addition because I think it make has better texture.
Fudge Buttercream Frosting
4 sticks butter, softened (1 lb.)
4 pounds powdered sugar
3/4 – 1 cup baking cocoa
1 tsp. vanilla extract
1 tsp. almond extract
cream, evaporated milk, or milk to make desired consistency
Mix sugar and butter together on medium speed in mixer. Add extracts. Drizzle in milk until the frosting is the desired consistency; start with only a little at a time. To make a crumb coat for the cake before a final frosting, save out a cup or so of frosting and add milk until you have a glaze similar to what you would use on donuts or cinnamon rolls. Frost with glaze and allow to harden before final frosting. (Be sure to use regular frosting between the layers.) chill in fridge to firm.
* Casey Buonaugurio cross stitch design