1 c Water 1 1/2 ts Baking soda
1 c Butter 1/2 c Buttermilk
3/4 c Unsweetened cocoa 2 lg Eggs
2 c Flour 1 ts Vanilla
2 c Sugar 1/2 ts Almond extract
Heat oven to 350 deg f. Lightly grease two 9″ cake pans. Line bottoms with
waxed paper. Bring water to a boil. Stir in butter and cocoa. Mix flour,
sugar and baking soda in a mixer bowl. Mix at low speed. Gradually add
butter – cocoa mix. Increase speed to medium and beat until well blended.
Add eggs, buttermilk and extracts, blending until smooth. Pour into
prepared cake pans. Bake until pick inserted in middle comes out clean.
(30 to 35 minutes). Cool cake, in pans, on wire rack for 15 minutes. Turn
out onto wire racks to cool completely. Frost as desired. Makes on 9″ cake
or 1 Tube cake. (If baking in a tube pan – Bake for 45 to 50 minutes).
Per serving: 376 calories, 5 g protein, 53 g carbo, 18 g fat, 78 mg chol,
286 mg sodium. Each serving = 42 % calories from fat.
Yields
12 servings