Summer is suppose to be all about the fresh fruit, cool ice box pies & ice cream. But in my world, any season is perfect for chocolate. The combination of the brown sugar with the unsweetened cocoa, makes for a moist, delicious flavor that creates a great chocolate cake.
1 3/4 cups flour
1 teas baking soda *see below
3/4 teas salt
1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
1 teas vanilla
3 envelopes (1 oz each envelope) Nestle Chocolate Unsweetened Bake (If you cannot find these, use 3 squares of 1 oz each unsweetened chocolate, melting as per directions on box)
1 cup buttermilk
*If you don’t use your baking soda regularly, test it to be sure it is still good by dropping in about a 1/2 teas in a glass of warm water, if it doesn’t fizz up, replace the baking soda)
Preheat oven to 350. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar and vanilla. Beat until creamy. Add eggs, one at a time, beating well after each addition. Blend in the melted chocolate.
Add flour mixture alternately with buttermilk. Pour batter into two greased and floured 9″ round or square pans. Bake 30 to 32 minutes or until cake tests done. Cool on wire racks. Fill and frost with your favorite frosting.
It is wonderful with browned butter frosting or the chocolate frosting that is on the blog. Just put in chocolate frosting in the search engine. The browned butter frosting is under the Fresh Apple Cake post, so just put that in the search space.