Traditional Buttermilk Cake (And Optional Frosting Recipe)

Secret Teenage Chef's Note:

This classic, double-layer cake has all the ingredients for a great party dessert. You can add 3 ounces unsweetened baker's chocolate and make it yummy and chocolate-y. Most of these ingredients are in your pantry too! Frosting recipe in the steps or you can use your own.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 10

• ½ cup butter , one stick
• 1 cup buttermilk
• 1 ½ cups sugar , divided
• 3 eggs , seperated
• 1 cup sifted flour
• 3 ounces unsweetened chocolate , melted (optional)

Garnish

• frosting , optional topping recipe (Step 5)
• shredded chocolate

Directions:

1. Preheat oven to 325 degrees. Butter 2 8-inch round cake pans. Line with nonstick sprayed wax paper. Lightly dust with flour.
2. Mix butter and buttermilk (and the melted chocolate). If you have no buttermilk, just get a teaspoon of lemon juice or vinegar and add enough milk to make one cup. Add 1 cup sugar to egg whites and beat until they form peaks. With remaining 1/2 cup of sugar, beat egg yolks until thick.
3. Add yolk mixture to buttermilk mixture. Alternately add egg whites (about a third at a time) and flour into the buttermilk/yolk mixture. Stir until smooth, but don't overmix.
4. Divide into pans and bake for 30 minutes or until inserted knife comes out clean. Cool for 5 minutes. Remove from pan. Assemble with your own frosting or --.
5. Topping: Whip 2 cups of heavy cream + 3 tablespoons sugar. Spread about a quarter of the whipped cream between the layers. Finish decorating cake with remaining whipped cream. Sprinkle shredded chocolate evenly over top and sides of cake.