Buttermilk-Chocolate Cake
Buttermilk makes this chocolate cake moist and tender, while the easy ganache icing adds polish. This is a family favorite.
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Recipe Summary
Ingredients
16
Original recipe yields 16 servings
Directions
Cook's Notes:
For those sensitive to lactose, you can substitute soy or rice milk for the milk.
Omit salt if using salted margarine.
Yogurt can be used in place of buttermilk, and bittersweet chocolate can be used in the ganache instead of milk chocolate.
Nutrition Facts
Per Serving:
379 calories; protein 6g; carbohydrates 41.7g; fat 20.9g; cholesterol 51mg; sodium 234.8mg. Full Nutrition