Aunt Geraldine’s Chocolate Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | March 1994 | 1 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | c | Sugar |
| 1/4 | t | Salt |
| 1 | c | Strong coffee |
| 1 | c | Unsalted butter, cut into |
| pieces 2 | ||
| sticks | ||
| 1/2 | c | Unsweetened cocoa powder |
| 1/2 | c | Buttermilk |
| 2 | Eggs, beaten to blend | |
| 1 | t | Ground cinnamon |
| 1 | t | Baking soda |
| 1 | t | Vanilla extract |
| 1/2 | c | Unsweetened cocoa powder |
| 1/2 | c | Unsalted butter, cut into |
| pieces 1 | ||
| stick | ||
| 6 | T | Buttermilk, up to 8 |
| 1 | Powdered sugar, 1-pound | |
| 1 | t | Vanilla extract |
| 1 | c | Chopped walnuts, toasted |
INSTRUCTIONS
For cake: Preheat oven to 350F. Butter 9x13-inch pan; dust pan with flour. Sift flour, sugar and salt into large bowl. Combine coffee, butter, and cocoa in heavy medium saucepan. Stir over medium heat until mixture is smooth and comes to boil. Pour coffee mixture over flour mixture; stir until blended. Add buttermilk, eggs, cinnamon, baking soda and vanilla and stir until well blended. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack. For frosting: Combine cocoa, butter and 6 tablespoons buttermilk in heavy large saucepan over high heat. Stir until mixture is smooth and comes to boil. Remove from heat. Add powdered sugar and vanilla and beat frosting until smooth, adding more buttermilk by tablespoons if frosting is too thick. Spread frosting over cake in pan. Sprinkle walnuts over. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 3 hours before serving.) Serves 16. Bon Appetit March 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6013
Calories From Fat: 3205
Total Fat: 369.1g
Cholesterol: 740.6mg
Sodium: 2136.4mg
Potassium: 2531.3mg
Carbohydrates: 681g
Fiber: 51.9g
Sugar: 416g
Protein: 71.1g