Ingredients:
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Directions:
In a small bowl, combine cocoa with the boiling water, mixing well, Let cool.
Meanwhile, preheat oven to 350 degrees. Grease and flour 2, 9-inch rounds, 2, 8-inch square pans, or a 9x13x2-inch baking pan.
Sift together the flour with the soda, powder and salt; set aside.
In large bowl of the electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light and fluffy - about 5 minutes - occasionally, scraping down the sides of the bowl and guiding the mixture into the beaters with rubber scraper.
Mix together the buttermilk with the cocoa mixture.
At low speed, blend in the flour mixture (in fourths), alternatively with combined buttermilk and cocoa mixture (in thirds), beginning and ending with flours mixture; beat just until smooth.
Pour batter unto prepared pans. Bake layers or squares for 30 minutes; bake oblong for 35 minutes; or until the surface springs back when gently pressed with your fingertip.
Cool in pans for 10 minutes. Remove from pans; cool thoroughly on wire racks. Fill and frost as desired.
To sour milk: Place 1/2 tablespoon lemon juice or white vinegar in a measuring cup. Add milk to cup until it equals 1/2 cup. Let stand for 10 minutes. |
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