Anne Lindsay Chocolate Cake with Buttermilk Icing
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
Ingredients
-
CAKE:
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
ICING:
1/2 cup sugar
1/2 cup unsweetened cocoa powder, sifted
1/2 cup buttermilk
1/2 tsp vanilla
Directions
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.
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.