INGREDIENTS:
- 1 cup butter
- 1 generous cup buttermilk
- 1 7/8 cups flour
- 3 tablespoon unsweetened cocoa
- 2 cups sugar
- 2 eggs, lightly beaten
- ½ cup sour cream
- 2 tablespoons red food coloring
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting:
- 8 ounces cream cheese
- 4 ounces butter
- 2½ cups powdered sugar
INSTRUCTIONS:
- Preheat the oven to 375ºF. Line a 9x13-inch baking pan with foil and lightly spray with nonstick cooking spray..
- In a saucepan, combine the butter and the buttermilk and bring to a boil. Meanwhile, in a large bowl, combine the flour and cocoa. Stir in the sugar. Add in the eggs, sour cream, red food coloring, vanilla, baking soda and salt. Mix to combine.
- Pour the boiling butter/buttermilk mixture into the flour mixture, a little at a time, stirring constantly. The batter will be very thin. Pour the batter into the prepared pan.
- Bake the cake for 25-28 minutes, or until a tester inserted in the center comes out clean.
- To make the frosting, beat together the cream cheese and butter until fluffy. Add in the powdered sugar a little at a time. Beat for 2-3 minutes. Frost the cake. Cut into slices to serve.
Source: The Pastry Chef's Baking
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