Collins Chocolate Cake with Chocolate Buttercream Frosting

This may throw you off your weight watcher’s diet compared to the salad I posted yesterday!

Here is another dessert my sister made for a freshman Oklahoma State cross country runner for his 19th birthday.  The freshman runner loved this cake and quotes, “It was the best cake I ever had!”  The chocolate cake recipe is from the Peach Tree Cookbook by Cynthia Collins Pedregon, and the chocolate buttercream frosting is from The Perfect Cake by Susan G. Purdy.

My sister made a two-layer cake and decorated the top with colored sprinkles.  The cake was extremely rich with chocolate flavor, and was very moist.  It took her a week and sifting through over ten cookbooks to finally decide on this recipe!!

Half of the cake was gone in a matter of minutes, complements of the seven people eating on it.  By day two, the cake had disappeared.  Enjoy!

Collins Chocolate Cake
4 ounces unsweetened baking chocolate
1 cup butter or margarine
1 cup brewed coffee
2 cups sugar
2/3 cup buttermilk
1 tsp baking soda
2 eggs
1/2 tsp cinnamon
2 tsp vanilla
2 cups flour
1.  Preheat oven to 350 degrees F. 
2.  In  large saucepan, combine chocolate, butter, or margarine, and coffee.  Heat, stirring constantly, until chocolate and butter are melted.  Add sugar and continue cooking over low heat until sugar is dissolved.
3.  Combine buttermilk, soda, eggs, cinnamon and vanilla.  Stir into chocolate mixture.
4.  Stir in flour, blending well.  Pour into 9 x 13-inch pan that has been greased and floured.  Bake for 30 minutes or until toothpick inserted in center comes out clean.  Frost with Chocolate Buttercream Frosting (see below)
Serves:  12
The Peach Tree Family Cookbook by Cynthia Collins Pedregon
Chocolate Buttercream Frosting
1/2 cup unsalted butter (1 stick; 110 g), softened but not melted
1 large egg yolk (optional)
Pinch of salt
1 tsp vanilla extract
4 to 4 1/2 cups sifted confectioners’ sugar (16 ounces; 454 g)
5 or 6 tablespoons heavy cream or milk, or as needed
4 to 6 ounces melted semisweet chocolate
1.  In an electric mixer or food processor, cream the butter until soft, then beat in the egg yolk if using it, the salt, and the vanilla.  With the mixer on low speed or pulsing the processor, add about 1/4 cup of the sugar.  Beat in the 4 to 6 ounces of melted and cooled semisweet chocolate.  Alternately add cream and remaining sugar, blending smooth between additions.  (Use only as much cream as necessary to reach spreading consistency).  Scrape down sides of bowl.  Add more cream if too stiff, chill to harden if too soft.
Quantity: About 2 1/2 cups, to fill and frost an 8- or 9-inch 2 -layer cake.
The Perfect Cake by Susan G. Purdy

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