Ingredients:
4 large eggs
1 teaspoon vanilla extract
1 cup unsalted butter, softened
2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Optional: powdered sugar for dusting
Decadent Chocolate Biscuit Cake Recipe
Decadent German Chocolate Cake with Coconut-Pecan Frosting
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired. Slice and serve