Traditional Buttermilk Cake (And Optional Frosting Recipe)

1. 1

   Preheat oven to 325 degrees.

2. 2

   Butter 2 8-inch round cake pans.

3. 3

   Line with nonstick sprayed wax paper.

4. 4

   Lightly dust with flour.

5. 5

   Mix butter and buttermilk (and the melted chocolate).

6. 6

   If you have no buttermilk, just get a teaspoon of lemon juice or vinegar and add enough milk to make one cup.

7. 7

   Add 1 cup sugar to egg whites and beat until they form peaks.

8. 8

   With remaining 1/2 cup of sugar, beat egg yolks until thick.

9. 9

   Add yolk mixture to buttermilk mixture.

10. 10

    Alternately add egg whites (about a third at a time) and flour into the buttermilk/yolk mixture.

11. 11

    Stir until smooth, but don't overmix.

12. 12

    Divide into pans and bake for 30 minutes or until inserted knife comes out clean.

13. 13

    Cool for 5 minutes.

14. 14

    Remove from pan.

15. 15

    Assemble with your own frosting or --.

16. 16

    Topping: Whip 2 cups of heavy cream + 3 tablespoons sugar.

17. 17

    Spread about a quarter of the whipped cream between the layers.

18. 18

    Finish decorating cake with remaining whipped cream.

19. 19

    Sprinkle shredded chocolate evenly over top and sides of cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.