Chocolate Buttermilk Cake

By SANDY LONG

This classic pot-luck pleaser is a winner every time. Buttermilk makes the rich chocolate cake extra moist, while the timeless buttercream icing seals the deal. Decorate with seasonal toppers for a festive presentation. Speaking of classics, these recipes can be found in the cookbook no kitchen should be without—the “Fannie Farmer Cookbook.” Its tried and true recipes make it one of my all-time favorites.

1-2/3 cups flour

1 cup sugar

½ cup unsweetened cocoa

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

½ cup vegetable oil

2 teaspoons vanilla

Preheat oven to 350 degrees. Butter and lightly flour a 9-by-13-inch pan. Mix the flour, sugar, cocoa, baking soda and salt in a bowl. Add the buttermilk, oil and vanilla, beating until smooth. Spread in pan and bake approximately 35 minutes. Allow to cool before frosting.

Best Buttercream Icing

¼ cup butter, melted

¼ cup cream

1 teaspoon vanilla

Approximately 3 cups confectioners sugar

Mix the butter, cream and vanilla in a bowl. Slowly beat in the sugar until thick and creamy. Spread on cooled cake.