Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour
2/3 c Dutch-processed cocoa
1 t Baking soda
3/4 c Unsalted butter or margarine
2 c Sugar
1 1/2 c Buttermilk
2 ts Vanilla
Winner of the 1991 Michigan Chocolate Cake Contest
Created by Linda Theil
Sent by: Teresa Marco
Preheat oven to 350o. Grease and flour with cocoa, 3,
8" cake pans. In small bowl, blend flour, cocoa, and
baking soda. In large mixing bowl, cream butter and
sugar. Add eggs and vanilla.
Beat well. Add dry ingredient mixture alternately
with buttermilk, beginning and ending with dry
ingredients and beating well after each addition.
Pour into cake pans. Bake for 25-30 minutes or until
center springs back when touched. Cool slightly.
Remove from pans. Cool completely.
1 14 oz. can Sweetened condensed milk 1, 12 oz pkg.
Semi-sweet chocolate chips 1/2 C Water 2 tsp. Vanilla
Mix sweetened condensed milk, chocolate chips, water,
and vanilla in heavy saucepan. Cook and stir over
medium to low heat till thick. Cool completely.
Spread filling between cake layers.
CHOCOLATE BUTTERCREAM FROSTING
1 C Confectioners sugar 1/2 C Butter or margarine,
softened 3 oz. Unsweetened baking chocolate, melted
and cooled 2 tsp. Vanilla 4 TBSP Half-and -half (light
cream) 3 oz. White chocolate, shaved
Beat all ingredients, except white chocolate, in
mixing bowl until light and creamy. Frost cake with
buttercream frosting. Top with shaved white chocolate.
Enjoy it gang.
Teresa Marco :)
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