Chocolate Cake Batter

Prep: 20 min. Add an additional 1/4 tsp. vanilla extract if you do not have almond extract.

This recipe goes with Basic Layer Cake, Vanilla Cupcakes

Yield: Makes about 6 cups

Ingredients

• 2  cups  sugar
• 1  cup  butter, softened
• 3  large eggs
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  almond extract
• 2  cups  cake flour
• 3/4  cup  unsweetened cocoa
• 1 1/2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1  cup  buttermilk

Preparation

1. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts.

2. Whisk together flour, cocoa, baking powder, and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. Beat 1/3 cup hot water into batter just until smooth. (Batter will be thick.) Use immediately.