This simple, delicious cake has enough body to easily hold the various shapes after cutting.
- Portion size 24 servings
- Credits : Canadian Living Magazine: November 2008
MethodGrease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.
In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla.
In separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Invert top side up; let cool completely. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 24 hours or overwrap in foil and freeze for up to 2 weeks.)
Nutritional facts Per serving: about
- Sodium 287 mg
- Protein 4 g
- Calories 255.0
- Total fat 13 g
- Cholesterol 60 mg
- Saturated fat 8 g
- Total carbohydrate 33 g
- Iron 9.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 12.0