This is an old recipe from Imperial Sugar shared during their 150-year anniversary celebration.
1 3/4 cups Imperial Granulated Sugar
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup cocoa
1 cup (2 sticks) softened margarine
1 1/4 cups buttermilk
1 teaspoon vanilla
3 eggs
Combine all ingredients except eggs into large mixer bowl. Beat at low speed to blend, then beat 2 minutes at medium speed. Add eggs; beat 2 minutes longer. Pour one-fourth of batter into each of four greased and waxed-paper-lined 8-inch layer cake pans; layers will be thin. Bake in preheated oven at 350 degrees about 15 minutes, or until wooden pick inserted in center comes out clean. Two layers may stand while first two bake, if necessary. Cool slightly; remove from pans and continue cooling. Fill and frost layers with chocolate filling and whipped cream, alternately. Makes 16 servings. Frost and fill with chocolate frosting of your choice and whipped cream. Top off with maraschino cherries.
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup cocoa
1 cup (2 sticks) softened margarine
1 1/4 cups buttermilk
1 teaspoon vanilla
3 eggs
Combine all ingredients except eggs into large mixer bowl. Beat at low speed to blend, then beat 2 minutes at medium speed. Add eggs; beat 2 minutes longer. Pour one-fourth of batter into each of four greased and waxed-paper-lined 8-inch layer cake pans; layers will be thin. Bake in preheated oven at 350 degrees about 15 minutes, or until wooden pick inserted in center comes out clean. Two layers may stand while first two bake, if necessary. Cool slightly; remove from pans and continue cooling. Fill and frost layers with chocolate filling and whipped cream, alternately. Makes 16 servings. Frost and fill with chocolate frosting of your choice and whipped cream. Top off with maraschino cherries.
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