Local news, art, history & entertainment in the mid-Hudson Valley




© Hudson Valley News, 2009-2017

1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon cinnamon

2 cups sugar

Local news, art, history & entertainment in the mid-Hudson Valley

Hudson Valley News  is published weekly on Wednesdays.

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     Happy Valentine’s Day! I always think it’s the perfect day to indulge in a luscious chocolate dessert.  Given that today is also Ash Wednesday, you good Catholics out there will have to wait till tomorrow or this weekend to enjoy this sinful pleasure.
    I learned to make this cake when I was the sous chef at an exclusive restaurant in Cape Cod during my high school summers.  I have made it off and on since then, and always think it is worth the effort. But when I started to type up the recipe I found myself confused.  Had I forgotten to include a key ingredient for the frosting?  Where was the confectioner’s sugar that is so prevalent in frostings today? But I knew that I had made this dessert many times and never wrote notes on it to change or alter the ingredients.
     So I made it per the original recipe and delicious it still was.  A bit of internet research informed me that this frosting is based on a French buttercream; which does not use sugar but does include raw eggs.  For those egg-squeamish out there, find another frosting.  For the rest of you, enjoy!

   Put the chocolate chips in a sauce pan and melt over medium heat.  Cool the melted chocolate to room temperature. Use a mixer’s paddle attachment to beat the butter in a mixing bowl until creamed, 4 to 5 minutes. Add the eggs (the mixture will not be smooth).     Pour in the melted chocolate and beat until smooth.

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       Preheat oven to 350 degrees and grease a cookie sheet.
    Heat butter, shortening, cocoa and water in a saucepan until dissolved. Blend dry ingredients in a mixing bowl. Mix eggs and buttermilk into dry ingredients. Then stir in cocoa mixture, vanilla and cinnamon. Pour batter onto greased cookie sheet and bake for 20 minutes.
    When cake is cooled slice it into 4 long strips. Assemble layer cake with frosting between each layer and on top and sides.

½ cup butter, room temperature
½ cup shortening, room temperature
1/4 cup cocoa
1 cup water
2 cups flour


12 ounces of semi-sweet chocolate chips
1 cup butter, room temperature
2 eggs, well beaten