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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 541.6
  • Total Fat: 29.5 g
  • Cholesterol: 73.4 mg
  • Sodium: 327.5 mg
  • Total Carbs: 69.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.4 g

View full nutritional breakdown of Katherine's Chocolate Cake w/Buttercream Frosting calories by ingredient
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Katherine's Chocolate Cake w/Buttercream Frosting

Submitted by: DEMOCRATBABE

Introduction

Serves 16- really! Serves 16- really!
Number of Servings: 16

Ingredients

    Ingredients:
    *Flour, white, 1.75 cup
    Cocoa, dry powder, unsweetened, .75 cup
    Granulated Sugar, 2 cup
    *Canola Oil, .5 cup
    Salt, .5 tsp
    Egg, fresh, 2 large
    Milk, 1%, 1 cup
    Baking Powder, 1.5 tsp Baking Soda, 1.5 tsp
    Vanilla Extract, 2 tsp
    Boiling Water, 1 cup (8 fl oz)

    Frosting:
    Butter, unsalted, Room Temp. 1.5 cup
    Salt, .5 tsp
    Good Quality Semisweet chocolate, 8 oz
    Milk, 1%, 2 fl oz
    Vanilla Extract, 1 tsp
    Confectioners sugar, 3 cups

Directions

1. Heat oven to 350F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Frosting:

Cream butter with mixer until creamy and a bit fluffy.
Add melted chocolate and salt and vanilla
Mix in suger until desired consistency

Number of Servings: 16

Recipe submitted by SparkPeople user DEMOCRATBABE.






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