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|EVERY FEW MINUTES|
|CHOCOLATE BUTTERMILK LAYER CAKE|
2 1/2 c. all-purpose flour, sifted
2 tsp. baking soda
1 tsp. salt
1 c. vegetable oil
1 c. buttermilk
1/2 c. unsweetened cocoa
2 1/4 c. sugar
1 tsp. vanilla
1 c. boiling water
Line 2 (9 x 1 1/2-inch) round layer pans with grease and waxed paper. Sift flour, baking soda and salt together. Combine oil, buttermilk, cocoa, sugar, eggs and vanilla in a large bowl; mix well. Add flour mixture and boiling water alternately to the cocoa mixture. Mix only to combine ingredients - don't overmix. Batter will be very thin. Divide equally between prepared pans.
Bake in preheated 350 degree oven for 35 minutes or until cake top springs back when lightly touched with fingertip. Cool 10 minutes; turn out. Frost with Chocolate Icing when cool.
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. evaporated milk
3/4 c. (1 1/2 sticks) butter
2 1/2 c. 10X (confectioners) sugar, sifted
Place butter, chocolate pieces and evaporated milk in top of double boiler. Place over the top of hot water, stirring until chocolate is melted and mixture is smooth. Mix in sugar. Place the top part of the double boiler in a bowl half filled with ice cubes and water. Beat until mixture lightens in color and is a good spreading consistency.
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