Chocolate Buttermilk Cake

1-2/3 cups all-purpose flour
1 cup sugar
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/2 cup vegetable oil
1-1/2 to 2 tsp. vanilla extract

Directions:

Preheat the oven to 350°F. Butter an lightly flour a 8x11-inch pan. Mix the flour, sugar, cocoa, baking soda and salt in a bowl. Add the buttermilk, vegetable oil and vanilla, beating until smooth. Spread in the pan, and bake for 30-35 minutes. Test to see if a toothpick comes out clean. Cool for 5 minutes in the pan before turning out onto a rack. Frost with a light chocolate frosting.

User Reviews:

I was able to track down this recipe, which is found in Fannie Farmer's cookbook. Various sources have confirmed that the 1/2 cup salt is an error, and should read 1/2 tsp. salt. These sources also say the cake should be baked in a 11x8-inch pan, not a 13x9-inch pan. And, there is also mention that the vanilla extract measurements should be either 1-1/2 tsp. or 2 tsp. (variances in sources).

I will update the recipe accordingly. Thanks Bob!

Submitted by Ryan Snyder on December 04, 1999

Isn't the "1/2 cup salt" an error? The batter did not completely cover the bottom of the 9 x 13" pan. Because the pan was too large, it did not turn out too well. When the recipe is corrected and revised, I do want to try it again.

Submitted by Bob Brown on December 04, 1999

Add your review of this recipe.