The Dairy Blog

South Carolina's favorite dessert place, The Sweetery, to celebrate!

		For the cake 1 cup butter 2 cups sugar 4 eggs 2 cups all-purpose flour  1/4 teaspoon salt 1½ teaspoon baking soda 2/3 cup Mayfield Buttermilk  2/3 cup boiling water 3 ounces unsweetened chocolate 1 teaspoon vanilla
Cream butter and sugar thoroughly; add eggs one at a time, beating well after each addition. Sift flour and salt twice in a separate bowl. Combine soda and buttermilk in a separate bowl. Add flour alternately to the creamed mixture with the buttermilk, beginning and ending with the flour. Pour boiling water over the chocolate, stirring until smooth. Add to batter. Mix well and add vanilla. Pour into a well greased and floured 9x13 inch pan and bake at 325 degrees for 50 - 60 minutes. For the frosting 6 tablespoons butter 1 ounce square unsweetened chocolate 3 tablespoons Mayfield Half & Half 3 cups sifted powdered sugar 2 tablespoons Mayfield Heavy Whipping Cream   Combine butter, chocolate and half & half in a saucepan; cook until butter and chocolate melt. Remove from heat and stir in sugar and whipping cream. Once ingredients are combined, mix with electric mixer.   For a printer-friendly version click here.   Chef's Tips Chef Jane from The Sweetery recommends using a good grade of chocolate, "It will make a difference," she says.