Triple-Layer Chocolate Cake

We love chocolate cake. It's good warm. It's good cold. It's good with coffee. It's good with milk. It's just good. So I had to try out this from scratch version in this months Everyday Food magazine. It's a keeper. Best part is, the basic recipe can also become vanilla or lemon with just a few changes.

Here's the basic recipe first.

Versatile Vanilla Cake

1 c butter
2 1/2 c flour
1/2 t baking powder
1/2 t baking soda
1 t salt
1 1/2 c sugar
2 large eggs plus 3 large yolks
2 t vanilla
1 c buttermilk

In medium bowl, whisk together flour, baking powder, soda, and salt. Set aside.
In large mixer bowl cream butter and sugar until light and fluffy.
Add eggs and yolks, one at a time.
Add vanilla.
Add in dry ingredients alternating with buttermilk.

Pour batter into prepared pans. Bake at 350 for 32-35 min. Let cool 10 min. before removing from pan.



Chocolate version

Reduce flour to 2 cups and add 1/2 cup cocoa powder.



Lemon version

Add 1 T lemon zest to flour mixture.
Omit vanilla and add 2 T fresh lemon juice to buttermilk.
While cakes are baking, bring 1/2 c sugar and 1/2 c water to boil. Add 1 thinly sliced lemon and simmer 25 min.
Remove lemons. Set aside for garnish.
Add 1/4 c fresh lemon juice.
Using a toothpick, poke holes into warm cake.
Brush with lemon syrup.