Anne Lindsay Chocolate Cake with Buttermilk Icing

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 273.6
  • Total Fat: 5.8 g
  • Cholesterol: 28.0 mg
  • Sodium: 351.8 mg
  • Total Carbs: 49.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.1 g

View full nutritional breakdown of Anne Lindsay Chocolate Cake with Buttermilk Icing calories by ingredient

Number of Servings: 16


    2 tbsp espresso power or instant coffee granules
    1/2 cup boiling water
    2 1/4 cups all-purpose flour or cake flour
    2 cups sugar
    3/4 cup unsweetened cocoa powder, sifted
    1 1/2 tsp baking powder and baking soda
    1 tsp salt
    1 3/4 c buttermilk
    2 eggs, beaten
    1/4 vegetable oil
    2 tsp vanilla

    1/2 cup sugar
    1/2 cup unsweetened cocoa powder, sifted
    1/2 cup buttermilk
    1/2 tsp vanilla


1. Dissolve espresso powder in boiling water; let cool. Grease or spray 13x19 inch (3L) baking dish with nonstick cooking spray; line bottom with waxed paper.
2. In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt. Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat at medium speed for 2 minutes.
3. Pour in prepared pan. Bake in 350F (180C) oven for 40-45 minutes or until top springs back when lightly touched. Let cool in pan on rack for 20 minutes. Remove from pan; let cool completely on rack. Spread with chocolate icing. (For cupcakes, check after 15 minutes...)

In small heavy saucepan, mix sugar with cocoa; whisk in buttermilk until smooth. Stirring constantly, cook over medium heat until simmering; cook, stirring constantly, for 2 minutes. Remove from heat; stir in vanilla. Let cool for 2 hours. (Icing will thicken upon cooling.) Makes 1 cup.

Number of Servings: 16

Recipe submitted by SparkPeople user STARSWIMMER1.