This is a dense, rich chocolate cake and can be served with confectioner’s sugar sprinkled on top or with your favorite frosting.
I’ve included a frosting recipe that I’ve used.

• 1 ¼ c. butter, softened (I use unsalted butter)
• 2 ½ c. sugar
• 5 large eggs
• 2 tsp. Vanilla

Cream butter, add sugar gradually, add eggs one at a time, add vanilla.

• 2 ½ c. flour sifted (sift first, then measure)
• 1 tsp. Baking powder
• 1 c. unsweetened cocoa powder (sift first, then measure)
• 1/2 tsp. Salt (omit if you used salted butter)
• 1 c. buttermilk

Add about 1/3 dry ingredients, beat until blended. Add about 1/3 c. buttermilk. Continue to do that until you’ve added it all.

Pour batter into a greased and floured 12 c. tube pan. (I used two smaller bundt style pans.)

Bake at 325 for 1 hr. or until a toothpick inserted into the middle comes out with no batter attached. The sides will have shrunk away slightly from the edges of the pan.

Cool on rack for about 5 minutes; then remove from pan and cool on rack.

Chocolate Frosting (optional):

• ½ c. butter
• 1/3 c. unsweetened cocoa powder
• 2-3 cups confectioner’s sugar
• 2-4 tablespoons milk
• 1 tsp. Vanilla