2 1/2 c Sifted cake flour
1 tb Baking soda
1/4 ts Salt
1 c Butter or margarine
2 c Granulated sugar
4 Eggs
1 c Buttermilk
3/4 c Cocoa
2 ts Almond extract
Velvety Frosting
-(recipe below)
Info: from Peaceful Gatherings Cookbook, Bolton MA Federated Church, 1991
Preheat oven to 375 degrees (F). Grease and flour bundt cake pan. On
waxed paper, sift flour with baking soda and salt. In large bowl with
electric mixer at medium speed, cream butter with sugar at medium speed.
Cream butter with sugar until fluffy, add eggs, one at a time, beating well
after each addition. Alternately beat in buttermilk and flour until all
has been added.
Stir cocoa into 2/3 cup boiling water until dissolved. At low speed,
beat cocoa mixture and almond extract into batter. Pour batter into bundt
pan. Bake 60 to 70 minutes or until cake tester inserted into center comes
out clean. Cool cake 5 minutes; invert on rack. Frost with Velvety
Frosting and refrigerate.
Velvety Frosting:
In double boiler, melt one 6 ounce package semi-sweet chocolate pieces
over hot, not boiling water; cool slightly. In small bowl, mix 1/2 cup
butter or margarine, softened, with two eggs. Stir in chocolate until
smooth and creamy.
Note: No sugar is used in this frosting recipe. Two layer cake: Prepare
recipe as above, but bake in 2 greased and floured 9-inch cake pans for 45
minutes; fill middle and frost only top of cake, not the sides.
From
Yields
1 Servings