High Altitude Chocolate Cake

Ingredients

• 1/2 cup cocoa powder
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
2. In a medium bowl, mix together the cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk; beat just until incorporated. Pour batter into prepared pan.
4. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Interesting Facts

• Baking time will vary at different altitudes. For high altitudes, baking time may need to be increased.
• Cake can be stored in an airtight container for up to 3 days.
• Cake can be frozen for up to 3 months.