Traditional Buttermilk Cake (And Optional Frosting Recipe)

Ingredients

• 1/2 cup butter, one stick
• 1 cup buttermilk
• 1 1/2 cups sugar, divided
• 3 eggs, seperated
• 1 cup sifted flour
• 3 ounces unsweetened chocolate, melted (optional)

Garnish

• frosting, optional topping recipe (Step 5)
• shredded chocolate

Directions

1. 1

   Preheat oven to 325 degrees. Butter 2 8-inch round cake pans. Line with nonstick sprayed wax paper. Lightly dust with flour.

2. 2

   Mix butter and buttermilk (and the melted chocolate). If you have no buttermilk, just get a teaspoon of lemon juice or vinegar and add enough milk to make one cup. Add 1 cup sugar to egg whites and beat until they form peaks. With remaining 1/2 cup of sugar, beat egg yolks until thick.

3. 3

   Add yolk mixture to buttermilk mixture. Alternately add egg whites (about a third at a time) and flour into the buttermilk/yolk mixture. Stir until smooth, but don't overmix.

4. 4

   Divide into pans and bake for 30 minutes or until inserted knife comes out clean. Cool for 5 minutes. Remove from pan. Assemble with your own frosting or --.

5. 5

   Topping: Whip 2 cups of heavy cream + 3 tablespoons sugar. Spread about a quarter of the whipped cream between the layers. Finish decorating cake with remaining whipped cream. Sprinkle shredded chocolate evenly over top and sides of cake.