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Desserts

BAKER'S 225th Anniversary Cake

BAKER'S 225th Anniversary Cake recipe
photo by:kraft
yumm!
posted by
jaimehenrickson
on 11/6/2007
time
prep:
20 min
total:
1 hr 54 min
servings
total:
16 servings

What You Need

2
tsp.  butter, melted, divided
1-3/4
cups  flour
1/2
tsp.  baking soda
1/4
tsp.  salt
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1
cup  butter, cut into 1/2-inch pieces
1-1/4
cups  sugar
3
 eggs
1/2
cup  buttermilk
1
tsp.  vanilla

Make It

HEAT oven to 325°F.

BRUSH half the melted butter onto bottoms and sides of 2 (9-inch) round pans. Cover bottoms with waxed paper; brush with remaining melted butter.

SIFT flour, baking soda and salt; set aside. Microwave chocolate and cut-up butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.

BEAT sugar and eggs in medium bowl with mixer 2 min. or until slightly thickened and pale yellow in color. Add chocolate mixture; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended. Add buttermilk and vanilla; mix well. (If batter is not completely blended at this point, mix by hand with rubber spatula until mixture is well blended.) Pour into prepared pans.

BAKE 30 to 34 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool cakes in pans 5 min. Remove from pans to wire racks; remove and discard waxed paper. Cool cakes completely. Fill and frost with BAKER'S 225th Anniversary Fudge Icing. Refrigerate until ready to serve.

Kraft Kitchens Tips

Size-Wise
This decadent cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this cake.
Substitute
Don't have buttermilk? Place 2 tsp. white vinegar in 1-cup glass measure. Add enough milk to measure 1/2 cup. Let stand 5 min., then use as directed.
Note
For best results, remove cake from refrigerator 15 min. before serving.
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