Velma’s Buttermilk Chocolate Cake submitted by Marsha Bradford
This recipe belongs to my husband’s great grandmother. We found the recipe jotted down for his grandmother on a very old deposit slip! The directions were crudely written but after talking to my husband’s grandmother, we were able to get the complete recipe. I added the tablespoon of coffee to the recipe which just made it that much better. I love vintage recipes and this one is definitely a keeper! This cake has a soft texture and wonderful flavor. I frosted it with chocolate butter cream frosting, but it would also be good served plain with whipped topping and a sprinkle of cocoa powder.
- 2 cups sugar
- ½ cup cocoa
- 1 cup softened butter
- 1 cup hot water
- 2 cups plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon instant coffee
- 2 tablespoons warm water
- In a mixing bowl combine sugar cocoa and butter.
- Cream together scraping down bowl at least once.
- Add 1 cup hot water and mix thoroughly.
- In a separate bowl sift together flour, soda and salt. Dissolve coffee in 2 Tablespoons warm water. Add flour to cake batter alternately with buttermilk.
- Pour in coffee mixture and vanilla. Beat until smooth.
- Bake in greased and floured round cake pans in 325 degree oven until done.
- Frost cake as desired.