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Coffeecake, Chocolate Buttermilk (D)
Source: "Your Guide to Desserts/Baking," by Carroll Pellegrinelli
Yield: 2 9"x5" loaf pans or 2 12"x8" pans or 1 tube pan

1 cup buttermilk
2-1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2/3 cup chocolate syrup
7 milk chocolate bars (about 11 ounces), melted and cooled

Preheat oven to 350°F. Grease either 2 9"x5" loaf pans, 2 12"x8" pans or 1 tube pan. Measure buttermilk and set aside. In medium bowl, combine flour, salt, and baking soda with wire whisk. Set aside.

Cream butter, sugar, eggs, and vanilla with an electric hand mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined.

Pour into prepared pans. Bake loaf pans for 55 minutes or until tested done. Bake rectangular pans for 25 minutes or until tested done. Bake tube pan for 45 minutes to an hour or until done.

Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.

Posted by Fran Woolf

Nutritional Info Per Serving: N/A