Chocolate Layer Cake
by Jacob Runyon
Participant in the 2013 Logan County
Fair Cake Classic
Cake
4 oz. unsweetened chocolate
½ cup butter, room temp
2 eggs
2 cups buttermilk
2 tsp. vanilla
2 ½ cups cake flour
2 cups sugar
2 tsp. baking soda
½ tsp. salt
Preheat oven to 350 degrees F. Grease two
9x2 inch or three 8x2 inch round cake pans.
Line the parchment paper. Melt chocolate and
butter, stir to combine. Cool. In a large mixing
bowl, beat eggs and buttermilk until frothy. Mix
in vanilla. Sift together flour, sugar, baking soda
and salt. Stir flour mixture into egg mixture. Add
chocolate and blend thoroughly. Pour batter
into baking pans. Bake for 30 minutes or until
a toothpick inserted in center comes out clean.
Cool in pans on wires racks for 10 minutes.
Turn out onto wire racks and cool completely.
Chocolate Frosting
4 oz. unsweetened chocolate
½ cup unsalted butter, softened
5 cups powereded sugar
2 tsp. vanilla extract
1/3 cup cream or milk, plus more if needed
Melt chocolate. Let cool. Combine with sof-
tened butter. In a medium mixing bowl, com-
bine chocolate mixture, powered sugar, vanilla
and cream. Beat until well blended. If icing is
too thick, gradually beat in additional cream in
small increments until proper consistency is
achieved.
Chocolate,
made by
Jacob Runyon,
purchased by
Kevin
Ritchhart,
Ritchhart’s
Petting Zoo
and Larry
Stanfield (with
Lauren
Stanfield
standing in for
the picture) for
$325.
2013 LOGAN COUNTY FAIR. A special editon of LINCOLN DAILY NEWS.com July 30, 2013 page 301
