How to Make Milk Lemon Juice Buttermilk

Chocolate Mocha Cake I

You need a half cup of buttermilk to two quarts of milk.

Recipe Summary Chocolate Mocha Cake I

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Ingredients | Milk Lemon Juice Buttermilk

2 cups all-purpose flour

2 cups white sugar

⅔ cup unsweetened cocoa powder

½ cup vegetable oil

2 eggs

1 cup buttermilk

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon baking powder

1 tablespoon instant coffee powder

1 cup hot water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.

Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.

Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.

Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Info | Milk Lemon Juice Buttermilk

Servings: 12 Yield: 9 inch layer cake

TAG : Chocolate Mocha Cake I

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