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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  North American >> US >> US

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| 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. | 2. Sift together the flour, salt, baking soda and cocoa, set aside. In a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. Add eggs one at a time, beating well after each addition. Combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. Pour into the prepared pan. | 3. Bake for about 45 minutes in the preheated oven. Prepare the topping while the cake is baking. | 4. In a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. Bring to a boil over medium high heat, and boil for 5 minutes. Remove from the heat and cool for a few minutes before adding vanilla. As soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. It may seem like too much, but the cake will absorb it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
cocoa powder	1	tablespoon	unsweetened	12.312000000000001	3.1266	1.0584	0.7398
butter	1	cup		1368.0	62.856	42.744	115.2
white sugar	1 1/2	cups		1161.0	299.94	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
buttermilk	1	cup		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
buttermilk	1	cup		-	-	-	-
white sugar	2	cups		1161.0	299.94	0.0	0.0
butter	1/2	cup		1368.0	62.856	42.744	115.2
vanilla extract	2	teaspoons		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.