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Cake - Moist Chocolate Cake Print Version
Notes: A classic chocolate cake that is perfect for that homemade birthday cake! Pair it with Betty Adams No Cook Icing or Chocolate Buttercream Frosting and you have a Traditional Birthday Cake that is sure to please!

This recipe can also be used to make approximately 24 cupcakes. Make as directed, but cook for 15-20 minutes or until a toothpick comes out clean.
  • 2 cups flour
  • 2 cups sugar
  • 3/4 cups cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup buttermilk
  • 3/4 cup butter or shortening
  • 3 eggs
  • 1/4 cup brewed coffee, cooled completely
Preheat oven to 350 degrees. Butter and flour 2- 8" cake pans or 1- 9"x13" cake pan. Sift the flour, sugar, cocoa, baking soda, and salt into a large bowl. In another bowl, combine the buttermilk, eggs, ADAMS BEST VANILLA, and cooled coffee. With the mixer on low speed, slowly incorporate the wet ingredients. With mixer still on low, add the dry ingredients until well combined, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. See frosting recipes under "Icings & Frostings" in Desserts.

red chocolate cake  with fudge

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