Vanilla chocolate cake

Name: Vanilla chocolate cake
Total time: 3600 s
Yield: 6 person
Cuisine: Pakistani
Ingredients: 1 cup (226 grams) butter, room temperature; 4 Safest Choice™ Pasteurized Eggs; 1 1/2 cups (300 grams) Imperial Sugar® Extra Fine Granulated; 1 1/4 cup buttermilk; 1 teaspoon vanilla extract; 1 1/2 teaspoons baking soda; 2/3 cups (320 grams) Gold Medal Flour® all-purpose flour; 3/4 cup chocolate, melted

Sakeena Fatima @cook_27381881

#sababutt
A combination of vanilla pound cake and chewy brownie, this chocolate vanilla cake is a delicious cake to snack on while sipping on a hot cup of coffee or tea.

Sakeena Fatima @cook_27381881

#sababutt
A combination of vanilla pound cake and chewy brownie, this chocolate vanilla cake is a delicious cake to snack on while sipping on a hot cup of coffee or tea.

Saved

Ingredients

1 hour

6 person

1 cup (226 grams)butter, room temperature
4Safest Choice™ Pasteurized Eggs
1 1/2 cups (300 grams)Imperial Sugar® Extra Fine Granulated
1 1/4 cupbuttermilk
1 teaspoonvanilla extract
1 1/2 teaspoonsbaking soda
2/3 cups (320 grams)Gold Medal Flour® all-purpose flour
3/4 cupchocolate, melted

Saved

Steps

1 hour

1

Heat the oven to 350F. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
2

In a mixing bow, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
3

Stir in the eggs and vanilla, one at a time, beating well after each addition.
4

Alternately, beat in the buttermilk with the flour and baking soda, in three additions.
5

Spoon the cake batter into the prepared pan. Drop spoonfuls of melted chocolate over it and with a fork or a butter knife, make a couple of swirls.
6

Bake the cake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean
7

Remove the pan from the oven and cool on a wire rack. Cut into pieces and serve.