When we were invited as dinner guests to my brother’s house, this is the cake I bought. It’s simple enough to make, but it’s really one of the finest cakes I have ever made. The taste is just so goo you wouldn’t hesitate to take another slice when offered. And I was right! My nephew, who was a year older than my twins was hard to please, and yet he loved this cake as much as we all loved it! Yes, you’ll never go wrong with this sinful sweet treat.
Thank you, Simple Nourished Living, for this recipe!
Speaking of Simple Nourished Living, see what they have to say about this recipe:
“I made an egg-free gluten-free chocolate espresso buttermilk cake for Mac’s birthday this week. Both he and his dad thought it was good. It turned out moist, dense and chocolatey.”
This is truly a delectable cake that you can serve during any type of occasion. You can even decorate it the way you want to! It’s all yours to conquer!
Ingredients
- 1 package (15 ounces)Betty Crocker chocolate gluten-free cake mix
- 1 tablespoon Hershey’s unsweetened cocoa powder
- ½ teaspoon instant coffee granules
- ¾ cup Borden low-fat buttermilk
- ½ cup Wesson canola oil
- ¾ cup Great Value unsweetened applesauce
- 1 tablespoon McCormick pure vanilla extract
- frosting (Hershey’s or homemade, if you like)
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 350.
- Grease a 9-inch square pan and set it aside.
- Place the cake mix, cocoa powder, instant coffee granules, buttermilk, oil, applesauce and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended, about 30 seconds.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until its really smooth, about 2 more minutes. (If you think you need to, stop and scrape down the sides of the bowl again.)
- Pour the batter into the greased pan.
- Bake on the center rack until the top springs back when lightly pressed with a finger and a toothpick inserted in the center comes out with just a few moist crumbs, 35 to 40 minutes.
- Remove the pan from the oven and place it on a wire rack to cool completely, about 30 minutes.
- Spread a thin layer of your favorite frosting onto the cooled cake.
- Store the cake in the pan, covered with plastic wrap, at room temperature for up to 3 days. You can freeze the unfrosted cake, wrapped tightly in aluminum foil, for up to one month. Let the cake thaw on the counter completely before frosting it.
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Quick Tip: Best served with coffee or tea.
Thanks again to Simple Nourished Living for this amazing recipe.
