Buttermilk Chocolate Cake ( Nancy )

• servings: 12

Ingredients

Cake:

**BOWL 1**

2 cups sugar

½ cups butter, softened

**ADD**

2 eggs room temp

2 squares (1 oz. each) unsweetened chocolate, chopped, ( MELTED and cooled )

2 teaspoons vanilla

**BOWL 2**

339 grams (2 2/3 cups ) flour

2 teaspoons baking soda

1 teaspoon salt

**ADD**

2 cups Buttermilk

Frosting:

1 cup sugar

1/4 stick butter

1/2 cup half & half

1/8 teaspoon salt

**STIR IN**

1 ounce unsweetened chocolate

1 1/2 teaspoons vanilla

Directions

PREHEAT: oven to Bake 350°F; lightly coat a 9 x 13-inch baking pan with nonstick spray; set aside.

1. In bowl 1 , cream the sugar and butter together with an electric mixer until fluffy.

2. Add the eggs one at a time, blending well after each addition. Blend in the melted cooled chocolate and vanilla.

3. In bowl 2, stir together the flour, baking soda and salt.

4. Add one-third of the dry ingredients to the butter mixture and blend until nearly incorporated.

5. Add half of the buttermilk and blend until nearly incorporated, then add half of the remaining flour mixture. Blend in the remaining buttermilk, then mix in the last portion of the flour mixture by hand until no flour is visible.

6. Spread the batter into the prepared pan and bake for 40 to 45 minutes or until the top springs back to the touch and a toothpick inserted into the center comes out clean. Cool the cake completely before frosting.

**FROSTING**

In my large blue glass bowl bring sugar, butter, salt, and half & half to boil with microwave on high for 6 minutes stirring after 3 minutes, stir again cook until ball forms in cold water. Stir in chocolate and vanilla. Mix until right consistency.