INGREDIENTS:

CAKE

2 C Sugar

½ C Shortening (or butter)

2 Eggs

2 ½ C Flour

5Tbs Cocoa Powder

1 C Buttermilk (or milk)

1 C Boiling Water

2 Tsp Baking Soda

2 Tsp Vanilla Extract

CLASSIC BUTTERCREAM FROSTING

3 C Powdered Sugar

1/3 C Butter

1-3Tbs Milk

2 Tsp Vanilla Extract

Pinch of Salt

METHOD:

CAKE

Boil water

Cream together the sugar and shortening until combined. Add in eggs and cream together until fully combined.

Add in flour and cocoa powder. Mix on low to mix together.

Scrape down sides of bowl and the buttermilk and mix together to incorporate.

Add ½ cup of boiling water to baking soda and the other ½ cup into flour mixture. Add in the baking soda mixture to the flour and finish mixing batter with vanilla.

Pour batter into greased 9×13 pan and cook at 350 degrees for about 30-40 mins. When you insert a toothpick into the middle it should come out clean. Let cake fully cool before frosting.

CLASSIC BUTTERCREAM FROSTING

Mix together powdered sugar and butter until creamy. Add milk 1 tbs at a time until the frosting is a softer consistency. You want to be able to spread it over your cake. Add a pinch of salt to taste. Set aside until cake is cool enough to frost.

Enjoy with our Late Harvest Cabernet Franc.

Courtesy of Mark Caldwell, Executive Chef Davis Estates

Click HERE to watch this episode of “Chef’s Creative Kitchen”.