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Chocolate Buttermilk Cake With Sour Cream Frosting

1 1/2 cups sugar
1 cup butter (2 sticks)
2 eggs
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups flour, sifted
1 1/2 cups buttermilk
1 teaspoon instant coffee powder, dissolved in
1 tablespoon of water

Sour Cream Frosting
1 cup sour cream
1 cup confectioners' sugar, sifted after measuring
1 cup heavy cream, whipped

Preheat oven to 350 degrees. Butter a 10-inch springform pan. Line the bottom with waxed paper. Lightly butter the paper.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and continue beating until thick and light. Sift together the cocoa, baking soda, baking powder, cinnamon, and flour. Add the dry ingredients to the creamed mixture, alternately with buttermilk and coffee. Beat until well blended. Pour batter into the prepared pan and bake for 60 minutes, or until a cake tester comes out clean. Run a knife around the edge of the cake. Let the cake cool completely in the pan.

Make the frosting shortly before needed. Mix together the sour cream and the sugar. Fold the whipped cream into the sour cream/sugar mixture.

Turn the cake out onto cake plate. Cut the cake into two layers. Frost the first layer, top with second layer and frost the top and sides of cake. Refrigerate.

"It's All in the Recipe," a collection of Marburger Farm Dairy buttermilk recipes by Rita Reifenstein, Taste of Homes Field Editor

Thursday, October 21, 1999

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