I did it a little differently, of course.
First off, my recipe is doubled from the original if you check the link and now are confused as you begin to peruse the indgredients.
I creamed all of the wet ingredients and then just kept whipping them until I was done mixing all the dry ingredients. It was pretty fluffy by the time I added the flour and such. I mixed on low until it looked really creamy....and since we don't do coffee.. I substituted 1/2 cup hot water and 1/2 cup real vanilla extract to mix in gently at the end. The last step is not officially doubled since I would have needed 2 cups of watery liquid...but it seemed like enough, so I quit adding.
I baked it in a large cake pan, almost like a sheet pan size but with higher edges at 350 degrees for 40 minutes. This should feed around 24 people generously.
- 3 1/2 cups all-purpose flour, plus more for pans
- 4 cups sugar
- 1 1/2 cups good cocoa powder
- 4 teaspoons baking soda
- 2 teaspoon baking powder
- 2 teaspoon salt
- 2 cup buttermilk, shaken
- 1 cup softened butter
- 4 extra-large eggs, at room temperature
- 1/2 cup vanilla extract
- 1/2 cup hot water