This is one of the best chocolate cake recipes that I have ever tasted. It is dense and fudgy and so moist. The secret is the buttermilk. I used low fat buttermilk in the recipe. It works just as well as regular buttermilk. There are several ways to freeze this cake. You can freeze it unfrosted in layers. I put the layers in gallon freezer bags. You can also freeze it as a 9×13 fully frosted cake. Either way it comes out great. When I make this cake, I top it with the Fudge Sauce recipe and then top it with whipped cream. Try it this way or frost it with your favorite frosting.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
16 |
32 |
48 |
64 |
80 |
96 |
| Ingredients | ||||||
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Unsweetened cocoa powder |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Baking soda |
1-1/4 t. |
2-1/2 t. |
1 T. + 3/4 t. |
1 T. + 2 t. |
2 T. + 1/4 t. |
2 T. + 1-1/2 t. |
| Salt |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Butter or margarine |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Sugar |
2/3 C. |
1-1/3 C. |
2 C. |
2-2/3 C. |
3-1/3 C. |
4 C. |
| Brown sugar |
2/3 C. |
1-1/3 C. |
2 C. |
2-2/3 C. |
3-1/3 C. |
4 C. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| Vanilla |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Lowfat buttermilk |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
Assembly Directions:
Preheat oven to 350 degrees. Grease two 9-inch round cake pans or one 9×13 cake pan. Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter and both sugars at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. At low speed, alternately add flour mixture and buttermilk to batter until just blended. Pour batter into pan(s). If making the round layers, bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. If making the 9×13 cake, bake for 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Freezing Directions:
Layer cake – Allow to cool for 10 minutes. Turn out onto a wire rack and cool completely. Once cooled, place layers into separate gallon freezer bags. Seal, label and freeze.
Oblong cake – Allow to cool for 10 minutes. Turn out onto a wire rack and cool completely. Once cooled, place in a two gallon freezer bag. Seal, label and freeze.
Serving Directions:
Allow the cake to thaw. Frost with your favorite frosting and enjoy.
Comments:
I like to top this cake with Fudge Sauce and whipped cream. It is so rich and thick! It’s a favorite at our house for birthdays.
Nutritional Info:
Per Serving: 216 Calories; 10g Fat (40.0% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 266mg Sodium.
Exchanges: 1 Grain (Starch); 2 Fat; 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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