Makes 14 servings
Prep time - 20 minutes
Total time - 55 minutes
1 1/2 cups flour
2/3 cup cocoa
2 t baking powder
1 t baking soda
1/2 t salt
1/2 C buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 C butter ( 1 1/2 sticks), softened
1 C dark brown sugar
1 C granulated sugar
3 large eggs, plus 1 yolk
Tip: Good vanilla makes a big difference. But it is pricey. To avoid waste, measure over a small, clean dish to catch any spillover.
Heat oven to 375 degrees. Line the bottoms of 2 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans.
Bake until a tester, inserted in the center, comes out clean - about 35 minutes. Cool layers completely before icing.
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