Velma’s Buttermilk Chocolate Cake submitted by Marsha Bradford
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Family Story:
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.
Velma's Buttermilk Chocolate Cake submitted by Marsha Bradford
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups sugar
- 1/2 cup cocoa
- 1 cup softened butter
- 1 cup hot water
- 2 cups plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon instant coffee
- 2 tablespoons warm water
Instructions
- 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.
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