From Paulette Vickery's Recipe Collection

Chocolate Cake

cakes

2 cup flour
1 cup cocoa
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup butter milk
2 teaspoon vanilla
2 cup sugar
2 each sticks butter, softened
4 each large eggs

Preheat oven to 350 degrees. Grease 3 8 inch round or 2 9 inch round cake pans, or 1 13-9 inch metal baking pan. Line bottoms with waxed paper, grease paper. Dust pans with flour. Or line 30, 2 1/2 inch muffin pan cups with fluted paper liners. In small bowl, combine flour, cocoa, baking powder, baking soda, and salt. Set aside. In 2 cup glass measuring cup mix butter milk and vanilla. Set aside. In large bowl with mixer at low speed, beat sugar with butter until blended. Increase speed to high, and beat until creamy, about 2 minutes. Reduce speed to medium low, add eggs, 1 at a time, beating well after each addition. With mixer at low speed, alternately add flour mixture, and butter milk mixture, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. Pour batter into prepared pan or pans. Bake 45-50 minutes, for 13-9 inch layers, or 30-35 minutes, for 8 and 9 inch layers, until wooden pick inserted in center of each cake comes out with a few crumbs attached. Or, pour batter into prepared muffin pan cups, bake 25 minutes. Cool cakes in pans on wire racks 10 minutes. Run small knife around sides of pans to loosen cake. Invert cakes onto racks to cool completely. Discard waxed paper. Or, remove cup cakes from pans and cool completely. Makes 1 13-9 inch cake, 3 8 inch cake layers, 2 9 inch cake layers, or 30 cup cakes.

Yield: 16 servings




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