I did have one other reason. The last time I used this recipe was for a birthday cake. I have used this recipe in the past with outstanding results. It's my go-to chocolate cake recipe. I don't know what happened the last time - it was dry. It was dry, and I was disappointed. And, in the world of baking, there are not too many worse things than a dry cake. So - this was redemption. And what a sweet redemption it was! To my relief, it was almost better than I remembered. Sigh of contentment.
Birthday Chocolate Cake
unsweetened cocoa powder, preferably Fry’s
unsalted butter, at room temperature
lightly packed brown sugar
Combine flour, cocoa, baking soda, baking powder and salt in a medium-sized bowl.
Cream butter with granulated and brown sugars in a larger bowl. Add eggs, one at a time, beating well in between. Add vanilla and continue to mix. Add in 1/3 of the flour mixture and add half of the buttermilk. Repeat with remaining flour and buttermilk. Pour batter into two greased 9 inch round cake pans. A parchment or wax paper liner is always a good idea (Mom's tip).
Bake at 325 degrees for about 25-30 minutes or until a cake tester comes out clean. Mine took closer to 30 minutes this time around.
Frost with chocolate icing, take a moment to admire, then dig right in. Unless of course you are supposed to be saving it for a special occasion. In that case, hands off.