Celebrate Children’s Book Week this Spring, April 29 – May 5, at bookstores, libraries, and schools across the country.
Book review https://sockfairies.blogspot.com/2019/04/the-bridge-home.html
A recent meeting I was at needed a bit of pizazz. Adding an Old Fashioned Dark Cocoa Buttermilk Cake to the agenda was just the perfect addition.
Did You Know?
Dutch Process Cocoa is darker than regular unsweetened cocoa powder. It takes on a more mellow, chocolatey flavor as the powder is treated with an alkali that neutralizes its natural acidity.
- 2-1/3 cups flour
- 3/4 cup unsweetened dark Dutch process cocoa powder
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup softened butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 eggs room temperature
- 2 tsp. vanilla
- 1-1/2 cups buttermilk
- Preheat 350 degrees. Lightly grease a 13 x 9 pan.
- Sift together the first five ingredients, through salt. Set aside.
- In a large bowl cream butter and sugars about 2 minutes.
- Add eggs in one at a time beating after each addition.
- Beat in vanilla and mix well.
- Add flour mixture alternately with buttermilk, beating on low after each addition. Beat 20 seconds more.
- Spread batter evenly in prepared pan and bake 28 minutes. Cool before adding glaze.
- 2 TB. butter
- 1- 4 oz bittersweet or semi- sweet chocolate bar, roughly chopped
- 3 TB. brewed coffee or water
- 1 TB. light corn syrup
- 2 TB. Kahlua
- 2 cups powdered sugar
- Half and half or milk as needed
- Optional garnish ½ cup chopped pecans or walnuts
- Melt butter, Whisk in chopped chocolate, coffee or water and corn syrup in a saucepan on low. Stir until smooth. Cook 2 minutes. Remove from heat and whisk in Kahlua and powdered sugar. Blend until smooth.
- Add in milk or cream as needed for glaze consistency. Pour glaze over cooled cake and sprinkle with nuts.