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Recipe Name: Aunt Geraldine's Chocolate Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) All-Purpose Flour
2 Cup(s) Sugar
1/4 Teaspoon(s) Salt
1 Cup(s) Strong coffee
1 Cup(s) Unsalted Butter, Cut Into
pieces 2
1/2 Cup(s) Unsweetened cocoa powder
1/2 Cup(s) Buttermilk
2 Eggs, beaten to blend
1 Teaspoon(s) Ground cinnamon
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Vanilla extract
pieces 1
6 Tablespoon(s) Buttermilk, up to 8
1 Powdered sugar, 1-pound
1 Cup(s) Chopped walnuts, toasted
For cake: Preheat oven to 350F. Butter 9x13-inch pan; dust pan with
flour. Sift flour, sugar and salt into large bowl. Combine coffee,
butter, and cocoa in heavy medium saucepan. Stir over medium heat
until mixture is smooth and comes to boil. Pour coffee mixture over
flour mixture; stir until blended. Add buttermilk, eggs, cinnamon,
baking soda and vanilla and stir until well blended. Pour batter into
prepared pan. Bake cake until tester inserted into center comes out
clean, about 30 minutes. Cool cake in pan on rack. For frosting:
Combine cocoa, butter and 6 tablespoons buttermilk in heavy large
saucepan over high heat. Stir until mixture is smooth and comes to
boil. Remove from heat. Add powdered sugar and vanilla and beat
frosting until smooth, adding more buttermilk by tablespoons if
frosting is too thick. Spread frosting over cake in pan. Sprinkle
walnuts over. (Can be made 1 day ahead. Cover and chill. Let stand at
room temperature 3 hours before serving.) Serves 16. Bon Appetit
March 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 6013
Calories From Fat: 3205
Total Fat: 369.1g
Cholesterol: 740.6mg
Sodium: 2136.4mg
Potassium: 2531.3mg
Carbohydrates: 681g
Fiber: 51.9g
Sugar: 416g
Protein: 71.1g

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