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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Preheat oven to 350F . Spray an 8 inch square pan with cooking oil spray.
Line the bottom with parchment paper.
To make the cake:
Sift together the cocoa powder, flour, baking powder and salt.
With an electric mixer, cream together the butter and sugar until smooth,
about 1 minute with a stand mixer. Add the eggs one at a time, beating 15
seconds after each addition.
In a small bowl or measuring cup, stir together the buttermilk and vanilla.
On low speed, add 1/3 of the cocoa and flour mixture to the butter and
suggar mixture, mixing until combined. Add half the buttermilk and mix
well. Repeat, alternating the dry and wet mixtures, combining each set of
ingredients before adding the next. Evenly spread the batter into the
prepared cake pan.
Bake in the prepared 8 inch pan until a skewer inserted in the middle comes
out clean, about 15 minutes.
Let the cake cool in the pan to room temperature.
Contributor: Emily Luchetti 2003
| Ingredients:
4 Tablespoon(s) cocoa powder
489/2500 Pound(s) all purpose flour
217/10000 Ounce(s) baking powder
1 Ounce(s) salt
1/4 Cup(s) butter; softened
4 43/249 Ounce(s) sugar
2 eggs
3/16 Cup(s) buttermilk
1/2 Teaspoon(s) vanilla extract |
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