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½ cup butter (1 cube)
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 tsp. vanilla
2 cups cake flour, or 1-3/4 cup regular flour (cake flour gives your cake a more tender crumb)
2/3 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1 tsp. salt
1-1/2 cups buttermilk

Heat oven to 350 degrees. Grease and flour 13x9x2” pan, or two 8” cake pans.

Cream butter and sugar with electric mixer. Add eggs and vanilla and mix. Sift together dry ingredients or mix in separate bowl; add to mixture alternately, in about 3 installments, with the buttermilk, beating after each addition. Beat the whole thing on high speed 3 minutes. Pour into pan(s).

Bake until wooden pick inserted in center of cake JUST comes out clean, with a few moist crumbs; oblong 33-38 minutes; layers 28-33 minutes. (check carefully!)

Frost with your favorite icing, or for a simple solution (or if you are in a country where unsweetened chocolate and powdered sugar are not available), use the easy glaze below.

Easy Chocolate Glaze
1 best-quality chocolate bar (Lindt, etc.): 70-85% cocoa solids
About ¼ cup half & half or cream
About ¼ cup white sugar, or to taste, depending on how bittersweet your chocolate bar is

Break up the chocolate bar and add it to a saucepan with the half & half and sugar. Cook over low heat, stirring constantly. Add more sugar and/or half & half if it seems necessary. Spoon the glaze over warm cake. Add sliced almonds if desired.

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