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Chocolate Celebration Cake
This chocolate cake recipe is a true chocolate lover's dream.  It is a very flavorful moist dark
chocolate cake to make for any type of celebration: Birthdays, graduations, anniversaries, Mother's
Day, Valentine's Day, or family reunions. Add a special sentiment on top and bring a smile to
someone's face.  This recipe can be baked as a two-layer cake or a single layer sheet cake. You
don't taste the coffee in the cake but it helps to intensify the flavor of the chocolate.  We're also
providing you with a recipe for Chocolate Cream Cheese Icing.  If you like your icing thick or would like
to pipe the icing with a pastry bag, you may want to double the icing recipe. We recommend
sifting the cocoa powder and confectioners' sugar to eliminate lumps in the cake and icing; a mesh
strainer works well  for this job. 
Chocolate Celebration Cake

(Makes two 9-inch round cakes or one 9 x 13-inch rectangular cake)


1-3/4 cups flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla


Preheat oven to 350 degrees F.
Butter twp 9-inch round cake pans or one 9 x 13-inch baking pan.

In a bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt.  In another bowl, combine the eggs, coffee, buttermilk, oil, and vanilla.
With an electric mixer, combine the wet ingredients.  Add the flour mixture to the wet ingredients; beat for 2 minutes on medium speed. The batter will be thin.  Pour the batter into the prepared baking pans.  Bake for 30 to 40 minutes or until a tester inserted in the center comes out clean.  Cool the cake(s) in the pans for 10 minutes.  Remove the cakes from the pans and cool completely on wire racks.  Fill and frost as desired.

Chocolate Cream Cheese Icing

8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspon salt
3 to 4 cups sifted confectioners' sugar
1/2 cup unsweetened cocoa powder

With an electric mixer, beat cream cheese and butter until smooth and creamy.
Add the vanilla and salt. Beat in the confectioners' sugar, one cup at a time until well incorporated.  Add the cocoa powder and beat until smooth.
Chocolate Celebration Cake
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In the past, buttermilk referred to the liquid that was left behind after churning butter.  What we find in supermarkets today is actually nonfat or low-fat milk to which cultures have been added, rendering it thick and tangy. Buttermilk's tenderizing qualities produce perfect baked goods,  It is also a natural emulsifier and thickener, it creates a creamy texture in soups, smoothies, and salad dressings. 

You can keep buttermilk up to 2 weeks in the refrigerator or freeze it up to 3 months.  If you don't use a lot of buttermilk, freeze it in small portions for later use.  Use thawed buttermilk for baking purposes.
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If you frost cakes regularly you want to ensure that an extra-nice frosting job is done.  The advantage of having a revolving cake stand is that it gives you easy access to all sides of the cake for frosting.  The cake leveler insures perfectly even cake layers and the cake spatulas allow you to achieve super-smooth edges on both the crumb coat and final layer.
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