First, I apologize for the lateness of this post. I was having a hard time thinking of a good buttermilk cake that I wanted to try. I was intrigued by the fruity versions of the cakes posted however none of them made me want to break out my pans. I thought the brown sugar version might be good, but just not what I was looking for. Then I realized I was craving some chocolate cake. I had seen some at a little bakeshop and wished I had eaten a piece. So after a quick search I came up with a pretty good recipe and decided to give it a stab. Of course I put things off, then baked the cake late one night. It was delicious, and I was all ready to post when we had to head out of town for the holiday weekend. But now we are back and here is my post with partial pictures*
First, I prepped my pans. A layer of cooking spray, a layer of waxed paper, another layer of cooking spray and a dusting of cocoa powder.
Next was the measuring of the dry ingredients.
I didn’t take pictures of the buttermilk I made, but it turned out well.
*Now this is where you have to use your imagination. My camera had a run in with a sippy cup full of water and is no longer working so I haven’t been able to rescue the final product photos yet.
Since I thought it was a good idea to bake this cake at night I had to wait for it to cool so I could frost it. After an hour or so I thought it would be cool enough so I mixed up the cream cheese frosting listed on the recipe but I only added about ¼ of the sugar. I filled the middle and stacked the top then realized the cakes were still a bit too warm so I quickly frosted the cake before it slid apart. After some photos, I cut 1 piece out and quickly refrigerated the rest. It was nice and warm and delicious. Yum!