Buttermilk Chocolate Cake

This recipe is the best for chocolate cake. Buttermilk is the key ingredient. You can use a dash of cinnamon instead of vanilla and egg substitute. It is the base cake for my black forest cake.

INGREDIENTS:

1 cup buttermilk

2 tsp baking soda

1 cup white sugar (original recipe calls for 2 cups, but one is better.)

2 cups all-purpose flour

2 eggs or egg substitute

3 tbsp Dutch cocoa power

1/2 cup vegetable oil

2 tsp vanilla or a dash of cinnamon

1 cup boiling water


DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place

In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.

Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Ice however you like.

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